Pumpkin puree

We love everything with pumpkin.

Pumpkin itself is kind of a super food. You can use pretty much the whole pumpkin for different kinds of recipes. Of course, the flesh from the pumpkin is the best and you will be surprised how simple it is to prepare pumpkin puree at home.

Pumpkin puree is a base for many recipes. It can be used in sweet recipes, like pumpkin pie, pumpkin pancakes, pumpkin cookies, pumpkin granola or even pumpkin pasta. 

You can keep a fresh pumpkin puree in the refrigerator for a week or you can freeze it and keep it in the freezer for months.  If you have any particular recipe in mind, don’ forget divide pumpkin puree before freezing it. It will make your life easier when you take it out of the freezer and there will be no leftovers.

Watch out for pumpkin seeds. Don’ throw them away. They can be used as delicious homemade snacks. You can find the recipe here

Ingredients

1 pumpkin - that’ it - you can use Hokkaido or butternut squash/pumpkin

1 . Wash pumpkin and cut it in half. Preheat oven to 180 degrees (fan setting).

2. Remove the seeds and flesh. Keep the seeds and set aside.

3.  Cut the half of the pumpkin in half again. Place the halves cut-side-down onto a baking sheet and roast until the flesh is soft and coming away from the skin. The baking length depends on the size of the pumpkin. It can take somewhere between 30 mins to an hour or even more.

4. Scrap the flesh and let cool.

5. Place the pumpkin in the food processor and blend until smooth. There should be no lumps and puree should be completely smooth.