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Servings:

2 – 3 pounds cooked

Ready In:

2 hours (with prep)

Type of Recipe:

Vegan, Vegetarian

Good For:

Soup, Stew, Pie

Pumpkin Puree

This recipe is one of my all-time greats! Not only is it super versatile, its rich in antioxidants, loaded with disease-preventative nutrients, and will help to promote healthy skin, hair, and nails. It’s a staple in a lot of my pet-friendly recipes as well.

Pumpkins are a little stringy inside and have a high moisture content, so I don’t use this puree in muffin or cookie recipes because of the added moisture. See my post on The Great Pumpkin Fall Harvest for a how-to on all things pumpkin.

YouTube has a tremendous array of videos on prepping and baking pumpkins that are beneficial for first-timers. Don’t be wary – there are no failures in the kitchen! One of my favorite how-to pumpkin purees is by The Pioneer Woman – check it out!

Ingredients

1 (4-6 pound) baking/sugar pumpkin

Tools:

Cutting board

Large, sharp kitchen knife

Large kitchen spoon

Newspaper

Sheet pan

Parchment paper

Cooling rack

Food processor

Step by Step Instructions

Step 1

Preheat oven to 375 degrees.

Step 2

Lie pumpkin over a newspaper on a safe, sturdy table. With a sharp knife, remove stem and halve from stem to bottom. Remove seeds and stringy flesh with a large spoon. Discard flesh, rinse, and dry seeds for later use (they’re delicious roasted!).

Step 3

Place cut side down on baking sheet, add a cup of water to the pan, and bake until desired degree of tenderness and soft to the touch (about 45 minutes). Remove from oven, place on a cooling rack, and cool for at least 30 minutes.

Step 4

Remove the baked flesh from the skin to the bowl of a food processor by scraping out with your large spoon. Process until smooth. Perfect for use in your favorite soup, stew, and pie recipes.

Note:

Fresh pumpkin puree is usually thin and watery, too full of moisture to be suitable for baking muffins, breads, or cookies. For a firmer pumpkin puree, I recommend Libby’s Organic Pumpkin.

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