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.
It is always easy to make a recipe, when we have the ingredients ready before hand. Therefore, when there is a party or get together at our house, we tend to prep for things before, so that it takes us less time to cook and we are not in kitchen when the party is going on.
So, today I am sharing the recipe of Pumpkin puree made from scratch, which can be used in many ways. In winters, when Pumpkin is in season, buy a big pumpkin and make batches of this puree, so that you can use it whenever you want. You don’t have to go through the process of cutting, roasting and grinding again and again.
Pumpkin is also rich in anti-oxidants and minerals, which gives me one more reason to use it in my 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, Pumpkin Pie Pancakes 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.
About This Recipe
This is a puree made using roasted fresh pumpkin and it can be used in a variety of dishes.
Firstly, the pumpkin is roasted till the skin becomes soft, then the seeds are removed and grind into a smooth puree. That’s it!
Are Canned Pumpkin and Puree same?
These two are one and the same thing. The difference between the canned and the fresh puree is that it the can 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.
Where to use it?
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 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.
How to store it?
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.
Can I freeze it?
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.
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.
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.