Homemade Pumpkin Puree
Swati
Make Pumpkin Puree for your favourite Pumpkin recipes from scratch at home. How to make Pumpkin Puree
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Course Condiments
Cuisine International
Oven
Knife
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.
Keyword Homemade Pumpkin Puree, Pumpkin Puree from scratch