Homemade Pumpkin Puree
Pumpkin puree is a great way to use pumpkin this season for a variety of Autumnal recipes!
prep time 15-20 mins total time 1-1 1/2 hours
ingredients
1 small/medium pumpkin (1-3kg)
method
Preheat your oven to 200C (400F).
Cut your pumpkin in half. Start at the top of the pumpkin next to the stalk and cut down one side, then do the same on the other. Don’t try to cut through the stalk as this is very tough. Once you’ve cut each side it should be easy to pull apart.
Scoop out the stringy pumpkin flesh and seeds. Set aside.*
Place each half down on a baking tray facing downwards and roast in oven for 45-60 minutes, until the flesh is soft.
Remove from oven and leave until cool to the touch. Scoop out the pumpkin flesh with a spoon into a food processor.
Blend until smooth. You may need to blend this in two batches, depending on how big your food processor is. It should take around 3-5 minutes.
Store in an air-tight container in the fridge for up to 1 week, or freeze for use for up to 3 months.
notes
*Follow my recipe for roasted pumpkin seeds so they don’t go to waste.
You can use this puree for a variety of my recipes including my pumpkin spiced cookies, spicy pumpkin soup and pumpkin hummus.
