Here is How to make Homemade Pumpkin Puree. This Homemade Pumpkin Puree can be refrigerated for a month and can be used in multitude of recipes. Make a big batch and refrigerate to use as and when required.
As simple as it might seem, most of us have never attempted to make our own pumpkin puree, preferring to buy and use the tinned one instead.
Pumpkin purees can be used in a variety of different ways, as the base for Pumpkin Raitha, in a Pumpkin Hummus recipe and also to rustle up some Pumpkin Alfredo Sauce.
Pumpkin purees can be made around this time of the year, and can also be used in making Pumpkin Cookies, Pumpkin Dips, Pumpkin Muffins and lots more. The vegetable is rich in anti-oxidants and minerals and more importantly lends a delicate taste to most dishes.
In today’s recipe, we give you steps to make a basic Pumpkin Puree, one that is fresh, healthy and definitely delicious. Use it as the base for salads, smoothies or gravies, and it will lend a definite flavor to any dish. Here is how to make Pumpkin Puree.
How to make Homemade Pumpkin Puree, Homemade Pumpkin Puree
How to make Homemade Pumpkin Puree
Here is How to make Homemade Pumpkin Puree. This Homemade Pumpkin Puree can be refrigerated for a month and can be used in multitude of recipes.
Ingredients
- 2-3 Kg Yellow Pumpkin
Instructions
Pre heat 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.
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