Pumpkin Puree

 

Making pumpkin puree at home is a breeze. You really don't need to purchase the canned ones. This post talks about an easy recipe on how to make pumpkin puree from scratch. Use this delicious pumpkin puree in all of your favorite fall and holiday recipes. 

Which type of pumpkin works best?

Choose smaller baking pumpkin. "Sugar pumpkins" or "pie pumpkins" are what you want to look out for. These are smaller, fleshy varieties with are usually less watery and have better flavor.

Should you add sugar or any spice mixes to your Pumpkin Puree?

While you certainly can  add sugar or any spices to the puree, it is recommended you keep it as is without adding any additional seasoning. This will ensure you can use the puree for making both sweet or savory dishes later on.

Which all recipes can be made with Pumpkin Puree?

There is an array of recipes you can make with the pumpkin puree like pumpkin breads, pumpkin muffins, pumpkin drinks, pumpkin butter, pumpkin soup, pumpkin sauce for pasta and many other recipes that you can think of.

Preparation Time : 10 minutes 

Baking Time : 30 - 40 minutes

Serves - 3 cup

Ingredients :

• Red Pumpkin - 1 small whole pumpkin / 500 kg pumpkin

Equipment:

• Baking Tray
• Parchment paper
• Knife
• Oven

Method

1. Using a sharp knife, cut pumpkin in half lengthwise. Then use a sharp spoon to scrape out all of the seeds and strings. Now cut lengthwise wedges.

Tip: Smaller pumpkins have more flavours. The bigger they are, the flavours are not that rich. You want a small pumpkin with firm, deep orange flesh to make the best Roasted Pumpkins.

2. Pre heat oven to 180 degrees Celsius/ 360 degrees Fahrenheit

3. You can remove the peels prior to baking if you want. I kept it on. 

4.  Line the baking tray with parchment paper. Arrange the pumpkin wedges in a single layer on the prepared baking tray. 

5. Bake in the preheated oven for 30-40 minutes until fork tender.

6. Cool until you can safely handle the pumpkin wedges and then peel off the skins. Scoop out the soft flesh into a food processor, depending on how large the pumpkin is, you may need to do this in two batches. Process until very smooth, a couple of minutes.

7. You can use this puree in any recipe immediately or store it in the freezer for later use.

8. To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them. You can freeze it up to 3 months.