Did you know it’s very easy to make Homemade Pumpkin Puree from scratch? Once made this can be refrigerated for a month to be used in multitude of recipes. Make a big batch and refrigerate to use as and when required. Here is how to make it.
About This Recipe
When the fall sets in and the local markets are flooded with Pumpkins, I make sure that I get my hands on the fresh ones as soon as I can. One of the reason being making a fresh Pumpkin Puree out of it and using it my numerous Fall & Winter recipes.
It is also a great option to make the Pumpkin Puree and store, so that it comes in handy when you are hosting a get together or a house party, and you want to make some of your fancy Pumpkin recipes.
You don’t have to go through the process of cutting, roasting and pureeing the Pumpkin, which saves a lot of time. Plus, this puree stays good for about a month so you will have enough days n your hands to use the same.
Also, Pumpkin is super rich in anti-oxidants and minerals, here you go, one more reason to use it in your everyday meals.
You can try some of my favourite Pumpkin recipes too – Pumpkin Chocolate Chips Bread, Moist Pumpkin Banana Bread, Healthy Pumpkin Pie Smoothie, Savoury Pumpkin Hummus, Pumpkin Curry Soup and Pumpkin Apple Soup.
So, if you also love the taste and flavour of pumpkin in your dishes, dive right in and learn how to make an easy Puree recipe, which will make your life a lot easier. Here is the recipe.
This Pumpkin Puree is,
- Easy & Quick
- Made from Scratch
- Rich in Antioxidants
- Made with just 1 ingredient
- Better than canned one
You just need Pumpkin for this recipe. You have to de-seed, cube and roast the pumpkin to make the puree. That’s it!
Step By Step Recipe
Preheat the oven to 180 degree C. Wash and wipe the pumpkins. Cut the pumpkins into half and remove the seeds.
Keep the pumpkin halves on a baking tray with the skin side up.
Bake for 60-90 minutes, until the pumpkin is softened. Remove from oven and let it cool.
Scoop the flesh from the pumpkin and blend it in a blender to make a smooth puree.
You can add little water if required to make the puree. Store the puree in a clean jar for up to a week in refrigerator or freeze for up to a month.
Frequently asked Questions:
These two are one and the same thing. The difference between the canned and the fresh puree is that it the canned one may contain preservatives and other chemicals which are not there in this homemade version of puree.
Also fresh homemade puree tastes far better. However if you can’t find pumpkin, you can use canned pumpkins instead.
It’s absolutely not required! You just have to cube and de-seed it before using it to make the puree.
To check if the Pumpkin is ripe, you should see 4 main things,
It should have a uniform orange colour.
If you slap the Pumpkin and it sounds hollow, it is probably a ripe one.
If the Pumpkin’s skin doesn’t puncture with your finger nails, it means it’s a ripe one.
Also check the stem, it should be a hard one.
Well, it does taste yummy, but it has some health benefits too, making it necessary to include it in our everyday meals.
I already told you about how Pumpkin is super rich in anti oxidants. Well, it is also rich in Vitamin A, Vitamin C, Vitamin B2 and Vitamin E.
It is loaded with minerals such as potassium, manganese, copper and iron. Great, isn’t it?
This one is also low in calories, so you can include it in your weight loss diet too.
As I said, this is very versatile. My favorite way of using it is in Pumpkin Hummus. I just add a little puree while grinding chickpeas with other ingredients for hummus.
Use this as the base for Pumpkin Cookies, Pumpkin Muffins, Pumpkin Breads, Pumpkin Pies, Pumpkin Tarts, Pumpkin Pancakes, Pumpkin Dips and a lot more.
I also like to add it for my Soup, Pasta, Risotto, Salads and even Smoothies. You can even use the puree for your baby’s food. It can be given to your baby, once they turn 6 months old.
But instead of roasting it, it is recommended to steam the pumpkin. Steamed or Boiled Pumpkin will restore all the necessary nutrients, which is very important for the growth of baby.
You can store it in an airtight container in the refrigerator for about a week. Make sure the jar is cleaned properly, before adding the puree.
If you still have leftovers, you can freeze it. Add the thick puree in a ziplock freezer bag and freeze it for about a month. To use it again, thaw it overnight in the refrigerator in a bowl of cold water.
Pumpkin Puree Recipe
- 1 Kg Yellow Pumpkin
- Pre heat the oven to 350 Degrees F (180 degree C).
- Peel the pumpkin and cut into 1 inch cubes.
- Arrange the cubes on a baking tray.
- Bake for 40-50 minutes, until the pumpkin is softened.
- Remove from oven and let it cool.
- Puree the roasted pumpkin until smooth.
- Add little boiled water while pureeing the pumpkin.
- Store the puree in a clean jar for up to a week in refrigerator or freeze for up to a month.