Silky smooth homemade pumpkin puree. For those who live in a country without canned pumpkin puree or just want something better than store-bought.
These past few weeks I’ve been driving back home from work through total darkness. As the winter is approaching, darkness starts creeping up on us around 3 or 4 pm! By the time I get off from work, it’s pitch black outside. Although I’m not much of a fan of driving in the dark (there’s enough danger on the road without bad sight), I do love the sight of all the car lights on a busy road. And boy is it busy on the road when I’m driving back home. Anyway, the car lights remind me of christmas lights. Especially when I’m on a hilly road, it’s like I’m looking at christmas lights flowing like waves
around the tree on the road. I just love that christmast-y feeling, don’t you? So warm and cosy. (Yes, I just went there: Talking about christmas while december hasn’t even started yet XD) I think it’s my daily little moment of joy. What’s your daily moment of joy?
Snapping back to November-reality, I’ll be sharing a short and quick recipe with you guys today. A recipe on pumpkin puree! Unlike the US, pumpkin puree is really hard to find over here. If not impossible. But as you might (or might not) know, a while back, my colleague gave me this huge pumpkin from her garden because I told her I love pumpkin soup. However, the pumpkin had so much flesh that a pot of pumpkin soup would still leave me with rougly half a pumpkin for leftovers. Which was in no way bad, because I still have to test and try a gazillion pumpkin recipes. So little time though with so much to bake/cook… 😉 To let no pumpkin go to waste, I decided to puree the big beast so I could put a couple cups of pumpkin puree on stock in the freezer. This way, I can test some pumpkin recipes whenever I find some spare time (let me know if you have any left for me 😛 ). So without further ado, here’s how to make quick and easy pumpkin puree.
- 1 large pumpkin
- 2-4 Tbsp water
- Preheat the oven to 180 C and get a baking tray ready.
- Cut the top and bottom off the pumpkin. Discard the top and bottom.
- Cut the pumpkin in wedges (like a watermelon) and remove the seeds*.
- Bake the pumpkin wedges 10-20 minutes at 180 C or until completely soft.** Let the wedges cool slightly.
- Using a knife, scrape off the skin.
- Puree the pumpkin by adding a couple of chunks at a time in a foodprocessor (or blender).
- If the puree is too dry, add a (couple of) tablespoon(s) of water until you get the consistency you like.
- Use the puree as is in your favorite recipes or divide over ziploc bags and freeze. Make sure to remove air from the ziploc bags.
- * Don't discard. Roast these for a delicious snack.
- **Time depends on the thickness of your wedges. The pumpkin is fully cooked through when a knife is easily pierced through the wedges.