Homemade Pumpkin Puree from Scratch | How to make Pumpkin Puree at home
This season say No to canned Pumpkin pure and make your own puree from scratch. If you are like me who loves to do things from scratch especially making your own sauces, purees then you surely are at the right place. Not only pumpkin use any seasonal squash and use it anytime to whip some delicious FALL RECIPES.
Homemade Pumpkin Puree is healthy no artificial agents or preservatives, it's easy and so delicious.
Why HOMEMADE PUMPKIN PUREE
There are so many reasons to make Pumpkin Puree at home even when you can see it everywhere in stores, as
- Homemade is always the best
- No preservative or artificial agents,
- Absolutely sugar-free and can be used in both sweet and savory recipes
- There are many places(countries) where the canned puree is not available so make it at home and enjoy your your favourite PUMPKIN RECIPES.
- The kids got a big pumpkin from the Pumpkin patch and you have to use it now, don't let it go waste.
In India, canned pumpkin puree is not available everywhere. It is only at some specialty superstores where we can get it. But there is plenty of pumpkin available in the vegetable markets. So, I usually make the puree and store to use in soups, muffins or quick breads.
I get the red or Orange Pumpkin (ripe pumpkin) to make the puree or make soups. Here in India we get another variety having green skin with yellow patches and has creamy yellow pulp. It is, called the Raw Pumpkin and is used in make curries. You can use it in making soups too, but the bright color is missing.
Some Pumpkin Recipes from the blog --
Checkout this Kaddu ki Subzi(Sweet and Tangy Pumpkin Curry)-North Indian Style
For the post I will be showing how to make Pumpkin Puree from Orange variety which is available in India. We get cut pieces from the vegetable vendor.
Ingredients to make Pumpkin Puree
We only need Pumpkin for the recipe. You can lightly brush the pieces with olive oil or leave it just like that.
I do not adding any salt or sugar as I use it for making for both sweet and savory dishes.
How to make Pumpkin Puree
I like to roast pumpkin slices in oven and then make the puree. You can also make it on stove top in open pan or in pressure cooker/IP.
To make it in oven, cut the pumpkin in thick slices, then lightly brush the baking tray with oil. Layer the cut pumpkin slices.
Roast in preheated oven at 200 C or 400 F for 30-40 mins or till the time the pulp is tender and soft. Check with fork.
Homemade Pumpkin Puree
- Baking Tray
- Basting Brush(optional)
- 500gm Pumpkin
- Oil for brushing on baking tray and pumpkins
Roasting Pumpkin in oven
- Wash nicely and cut pumpkin in slices.
- Preheat the oven to 200°C or 400°F.
- Layer the slices on the baking tray.
- Bake/roast in oven for 30-40 mins or till the pulp is fork tender.
- Once done take out the tray and let the pumpkins cool completely.
- Scrape off the pulp using a spoon and blend to fine puree in a blender.
- Transfer in an clean and dry ar tight container/jar and refrigerate for about 10-12 days.
- You can take freezer friendly containers and freeze the puree to about 4-5 months.
Making Pumpkin Puree in open pan
- Cut the pumpkin in slices and peel it.
- Cut into cubes and then add to a pan.
- Add water in the pan, just the amount to soak pumpkin cubes.
- Simmer and cook pumpkins on low flame.
- Check with fork the cubes should be soft.
- Take off the flame and keep the cooked pumpkin to cool.
- Add to blender and blend to fine puree.
Storing Pumpkin puree
- Store in a clean and dry air tight container/jar.
- Refrigerate for about 7-10 days. Stay good for about 6 months in freezer.
- To use the frozen puree thaw before using it.
Whenever you get good pumpkins either from the farmer's market or pumpkin patch do make the homemade puree and use it in your favorite pumpkin recipes.
Do give me your feedback and if you have any queries or questions on the recipes please do ask in the comments section.
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