Go Back
–+ servings

Pumpkin puree.

From scartch essential that you need for your pumpkin needs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
cooling the roast pumpkin. 20 minutes
Total Time 1 hour 20 minutes
Course Preserves, sidedish
Cuisine Australian, Baking, diabetic friendly, gluten free, International, Vegan, Vegetarian
Servings 4 cups

Equipment

  • baking trays
  • mixing bowls and spoons.

Ingredients
  

For roasted pumpkin puree

  • 2 kilo pumpkin
  • 1 tbsp olive oil ( neutral flavour)

For boiled pumpkin puree

  • 2 kilo pumpkin
  • 2 litre drinking water

Instructions
 

For roast pumpkin puree.

  • Preheat the oven to 180 degrees.
  • Wash and cut the pumpkin. Cut into wedges and scoop out the seeds and insides.
  • Place the wedges on a baking tray and brush with oil.
    pumpkin wedges
  • Place the pumpkin in the oven and roast for 30 minutes ( adjust according to your oven settings)
  • Remove the baking trays and let it rest.
  • When cooled, remove the skin and mash the pumpkin well.
  • Blend the pumpkin for a smooth puree and the puree is ready.
  • Serve in airtight container in the refrigerator.

For boiled pumpkin puree.

  • Wash and peel the pumpkin.
  • Cut the pumpkin into cubes about an inch.
  • place them in a cooking pot on medium heat and cover with water.
    pumpkin ready to boil
  • Let it come to a boil.
  • Once the pumpkin is soft drain the pieces and puree in the food processor.
  • The puree is ready to use.
    pureed pumpkin
  • Check the storing instruction for more details.
Keyword Pumpkin recipes
Tried this recipe?Let us know how it was!