Homemade Pumpkin Puree
Make Pumpkin Puree for your favourite Pumpkin recipes from scratch at home. How to make Pumpkin Puree
Equipment
- Oven
- Knife
- Baking Tray
- Basting Brush(optional)
Ingredients
- 500gm Pumpkin
- Oil for brushing on baking tray and pumpkins
Instructions
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.
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!