Simple Homemade Pumpkin Puree
A versatile ingredient that adds a rich, earthy flavor to your dishes, perfect for soups, baked goods, and sauces.
Servings: 4 servings
Calories: 50kcal
Equipment
- Steamer Basket
- Baking Sheet
- Food Processor
- Sharp Knife
- Spoon
Ingredients
Ingredients
- 2-3 pounds Fresh Pumpkin Sugar or pie pumpkin is ideal.
- 1-2 cups Water For steaming or roasting the pumpkin.
- 1 pinch Salt To enhance the natural sweetness of the pumpkin.
Instructions
- Begin by selecting a fresh sugar pumpkin. Make sure it is firm and heavy for its size. Rinse it thoroughly under cold water to remove any dirt.
- Using a sharp knife, carefully cut the pumpkin in half. Take your time with this step to ensure safety and precision.
- Once halved, scoop out the seeds and stringy insides with a spoon. Reserve the seeds if you wish to roast them later for a delicious snack.
- Now, you have two options for cooking your pumpkin: steaming or roasting. For steaming, place the pumpkin halves in a steamer basket over boiling water and cover. Steam for about 30-40 minutes, or until the flesh is tender and easily pierces with a fork.
- If you prefer roasting, preheat your oven to 400°F (200°C). Place the pumpkin halves cut side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes, depending on the size, until the flesh is soft.
- Once the pumpkin is cooked, allow it to cool slightly before handling. The flesh should be fork-tender and easily scoopable.
- Using a spoon, scoop out the soft flesh of the pumpkin and place it into a food processor or blender. If you wish, you can also mash it with a fork for a more rustic texture.
- Blend the pumpkin until smooth, adding a small amount of water if necessary to achieve your desired consistency. Taste the puree and adjust the salt if needed.
- Transfer the puree to an airtight container. Allow it to cool completely before sealing. This Simple Homemade Pumpkin Puree can be stored in the refrigerator for about a week or frozen for longer storage.
Notes
Store leftovers in airtight containers. It can last in the fridge for about a week or in the freezer for several months.