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How To Make Pumpkin Purée
How to make pumpkin purée from scratch! With minimal effort and just one ingredient, you can make delicious pumpkin purée to use in any pumpkin recipes of your choice, whether pumpkin soup or pumpkin bread. Also learn how to freeze and store it for best results.
Cut the pumpkin in half right next to the stem and move the knife all the way around the pumpkin. Scoop out the pumpkin seeds and set them aside.
1 medium baking pumpkin
Halve each section of the pumpkin once again. Use either a vegetable knife or a peeler to peel each segment of the pumpkin. Next, cut them into bite-sized pieces.
To boil pumpkin: simply add the pumpkin cubes to a large saucepan of water. Bring to a light simmer, and cook for 15 minutes, until fork tender. Drain when done.
To roast pumpkin: start by preheating the oven to 350 degrees F (180 degrees C). Line a large baking tray with parchment paper, and spread the pumpkin cubes out into a single layer. Bake for 25 minutes in the preheated oven, until crispy on the outside and fork tender.
Purée roasted pumpkin using a blender or a food processor. Simply blend for a few minutes, until very smooth. For boiled pumpkin, you can also use an immersion blender.
Use the pumpkin purée as desired, or refrigerate/freeze for later.
TO STORE PUMPKIN PUEE IN THE FRIDGE: simply transfer the pumpkin purée to an airtight container and store it in the fridge for up to 4-5 days,
HOW TO FREEZE PUMPKIN PUREE: make sure that the purée is fully cooled down before freezing. Next, transfer it to freezer-friendly bags or containers and keep in the freezer for up to 3 months. To defrost, simply leave in the fridge for a few hours until fully thawed.
Calories: 44kcal, Carbohydrates: 11g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 2mg, Potassium: 578mg, Fiber: 1g, Sugar: 5g, Vitamin A: 14472IU, Vitamin C: 15mg, Calcium: 36mg, Iron: 1mg