How to Make Pumpkin Puree
Learn how to make pumpkin puree from scratch, using a fresh pumpkin, to use in all kinds of pumpkin recipes. Just roast the pumpkin to soften it, then puree it in a food processor.
Servings: 4
Equipment
- Food Processor
- Fine Mesh Sieve
- Baking Sheet
Ingredients
- 1 Pumpkin get a small "sweet" pumpkin
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Remove the stem from the pumpkin by slicing off the top portion, then cut the pumpkin in half from top to bottom.1 Pumpkin
- Scoop out the seeds and stringy parts of the pumpkin flesh.
- Sprinkle the pumpkin flesh with salt, then lay each half onto the baking tray.
- Roast the pumpkin for about 30-45 minutes until tender.
- Leave the pumpkin on the baking sheet, and place that on a cooling rack to cool for 1 hour.
- Remove the pumpkin flesh from the skin and place it in a food processor, and pulse until the mixture is completely smooth.
Notes
- Pumpkin puree can be stored in the refrigerator for 1 week, or in the freezer for 3 months.
- If the puree is too thin, pour it through a fine mesh sieve and/or cheesecloth to remove excess liquid.
- If it's too dry while pulsing (or if you're using a blender), add a tiny bit of water.
- You can follow this recipe to puree other types of winter squash too, like butternut squash!
Nutrition
Calories: 88kcal | Carbohydrates: 22g | Protein: 3g | Sodium: 3mg | Potassium: 1156mg | Fiber: 1g | Sugar: 9g | Vitamin A: 28945IU | Vitamin C: 30.6mg | Calcium: 71mg | Iron: 2.7mg