Learn how to make homemade pumpkin puree from scratch. It’s easy to prepare, offers a light, fresh alternative to the canned pumpkin you buy from the grocery store and perfect for your favorite healthy pumpkin recipes.
Ingredients:
1 red Kuri pumpkin
Preparation:
1. Pre heat oven to 205ºC
2. Cut off the top of the pumpkin and then slice pumpkin in half lengthwise.
3. Scoop out all the seeds and any of the stringy pumpkin membranes and then lay pumpkin skin side up on a rimmed baking sheet that has been lined with parchment paper.
4. Roast for 35-40 minutes or until fork tender.
5. Once the pumpkin has cooled a bit, peel off the skin and pop pumpkin into a food processor. Blend until you have nice creamy delicious, pumpkin puree.
6. Store in the fridge for up to two weeks.
Tips
Save the pumpkin seeds to make some roasted pumpkin seeds -> wash and dry pumpkin seeds on a kitchen towel. Add some olive oil and salt then roast in a 175ºC pre-heated oven for about 12 minutes and enjoy!
All photos, and recipes are by me.