Pumpkin puree

Pumpkin puree

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Whenever the pumpkin appears in stores, I buy a big quantity of it to make some puree and freeze it. I usually make enough to last a few months. I make various sweet and savoury dishes from it. It works great in donuts, buns, cakes, but also in pasta sauces, soups or as an addition to mashed potatoes. I make the puree from both regular pumpkin and butternut squash. The latter is less sweet, so it is better for savoury dishes. On the other hand, puree made from pumpkin is perfect for cakes. It not only has a sweeter taste but it also has a much more intense colour. I encourage you to make pumpkin puree at home as its preparation is real simple.

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Puree from baked pumpkin
Puree from pumpkin

Ingredients for pumpkin puree.

  • 1 big pumpkin

How to make pumpkin puree.

Cut the pumpkin into small, about three-centimetre-wide pieces and place them on a baking sheet with their skin side down. Put the tin in an oven preheated to 190 degrees Celsius for 1.5 hours. Once baked, let the pumpkin cool down, after which remove the seeds, mix the pumpkin into liquid and uniform consistency using a blender or a food processor.

Baked pumpkin puree
Puree from pumpkin

Good to know when making pumpkin puree.

Depending on the size and type of pumpkin, it may require a little more or less time in the oven. It is always worth checking the pumpkin while baking with a fork if it is done or not.

Personally, I never remove the seeds before I bake the pumpkin. I always get rid of the seeds and the skin once it’s baked and cooled down, due to the fact that it is much easier to remove the seeds and the skin from baked pumpkin.

Keep the pumpkin puree in the fridge for several days. I always put it into small plastic containers and store them in the freezer.

Are you looking for recipes for pumpkin dishes? If so, try our recipe for Pumpkin donuts.

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