How to make Pumpkin Purée at home
Silky smooth homemade pumpkin purée is the best you will have. You can use this basic recipe in your sauces, drinks, baked goods and it will be perfect. A very simple recipe but saves on a lot of money for buying canned pumpkin purée.
Equipment
- Baking tray
- Baking paper
- Spoon
- Blender
Ingredients
- 1 kg Pumpkin
- 1 tbsp Olive oil
- Sea salt
Instructions
- Preheat the oven to 170℃ and line a large baking tray with baking paper.
- Start of by portioning the pumpkin into approximately equal sized pieces, this will ensure they cook together, drizzle over olive oil and some salt.
- Transfer them to the lined baking tray, as they roast they will shrink so it doesn’t matter if the pieces are overlapping each other. Roast in the oven at 170℃ for 50-60 mins until the flesh is soft and you can push it down with a fork.
- Remove from the oven, let it cool, scoop out the flesh into a blender and discard the skin. Blend until smooth, you might have to scrape down the sides once to ensure everything is smooth. I don’t blend the pumpkin with anything. If you’ve cooked it well enough, there will be enough moisture to blend until smooth.
- Let it cool completely before transferring to a glass jar and placing in the fridge for upto 10 days.
Notes
- I do not peel my pumpkin before cooking, as the skin comes out easily once cooked.
- Let it cook longer if the flesh isn’t soft when you check it at the suggested time. We need the flesh completely soft to blend it smooth.