How to Make Pumpkin Purée?
Halloween may be nearly over, but pumpkin season is still open. In the fall, I love baking with pumpkin. I made my own pumpkin purée for the first time last year and it was very easy. Because pumpkin purée has many nutritional benefits including being high in fiber, it’s a great addition to your recipes (smoothies, baby food, cakes and soups). Pumpkin is a great source of potassium, iron and vitamin A.
- pumpkin - 1 large
- Wash and dry your pumpkin.
- Cut your pumpkin in half and scoop out the seeds and stringy flesh.
- Cut the pumpkin in 16 pieces.
- Preheat the oven to 180°C.
- Trim the stems off and place pumpkin pieces on a baking sheet side up.
- Bake for 30-40 minutes until fork tender.
- Peel off skin and discard.
- Place pumpkin chunks into food processor or high-speed blender and purée.
- Store in an air-tight container for up to 1 week or store in freezer.