Fresh Pumpkin Puree
Transform your fall cooking with Fresh Pumpkin Puree. This easy recipe captures the essence of autumn, offering a sweet and creamy base for everything from pies to soups. Discover the joy of making your own puree and elevate your seasonal dishes with this versatile ingredient. Make it tonight for a taste of fall!
Equipment
- Food Processor
- Blender
- Peeler
- Large Pot
Ingredients
- 4 pounds Pumpkin Sugar or pie pumpkin, alternatively, use a sweet winter squash.
- Spices Optional; cinnamon, nutmeg, etc.
Instructions
- Choose the Right Pumpkin: Start with a firm, ripe pumpkin that weighs about 4 pounds. Look for one that feels heavy and has a smooth skin. This ensures you’ll get a good yield of puree.
- Wash and Dry: Rinse the pumpkin under cool water to remove any dirt. Dry it thoroughly with a clean kitchen towel to prevent water from diluting the puree.
- Cutting the Pumpkin: Carefully cut a circle around the stem, just like you would for a jack-o-lantern. Gently pull the top off to expose the insides. Be cautious with your knife!
- Halve the Pumpkin: Next, cut the pumpkin down the middle to create two halves. This will make it easier to scoop out the insides.
- Scoop Out the Seeds: Use a spoon to scoop out the stringy flesh and seeds. Set the seeds aside if you want to roast them later for a tasty snack.
- Boil the Pumpkin: Peel the pumpkin halves and cut them into chunks. Bring a large pot of water to a boil and add the pumpkin pieces. Let them boil for about 25 minutes, or until they're tender. You’ll know they’re ready when they’re soft and slightly darker in color.
- Drain and Cool: Once the pumpkin is tender, drain it in a colander and let it cool for a bit. This makes it easier to handle while blending.
- Pureeing: Transfer the cooled pumpkin to a food processor. Blend until smooth, scraping down the sides as needed. If you prefer a chunkier texture, you can also mash it by hand with a pastry blender.
- Store or Use: Your Fresh Pumpkin Puree is now ready to use! You can store it in the refrigerator for up to a week or freeze it in portions for later use.
Notes
- Tip 1: The seeds can be washed, seasoned, and pan or oven toasted for a yummy and healthy snack.
- Tip 2: I got 2 cups of pumpkin puree from each of my 4 lb pumpkins, about equal to one can from each.
- Tip 3: Divide the puree into three ziplocks and stick them in the freezer, ready for any recipe from pies to soup.