Homemade Pumpkin Puree
How to make homemade, quick, delicious, and easy pumpkin puree. One fundamental ingredient in many Fall/Autumn recipes.
Ingredients
- 1-1.5 kg/2-3 lb Hokkaido or butternut pumpkin
- 2 teaspoon mild olive oil optional
Instructions
- Wash and dry the pumpkin. Preheat the oven to 200°C (400°F).
- Cut it into half or quarters and then scoop the seeds out with a spoon.
- Place parchment paper on a baking tray.
- Brush some olive oil to the flesh and place them cut side down.
- Bake until the inside (pulp) of the pumpkin is soft, around 40 minutes.
- Remove the skin and put the flesh in a food processor.
- Blend it until it's creamy.
- Enjoy ;)
Notes
Blend the pumpkin puree with a food processor, a staff mixer, a potato masher, or by hand.
The time of baking depends on the size of the pumpkin.
If you want to minimize the baking time cut the pumpkin into smaller pieces.
Try to select and use small-ish pumpkins. They tend to have weird tastes and stringy textures the larger they are.
If the pumpkin is wobbly when you try to cut it, slice a small piece at the bottom to make it steady.
If the variety of pumpkin that you choose has a stem don't try to cut through it
Don't throw away the pumpkin seeds. They can be baked and they are delicious.