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+ servings

Pumpkin puree.

From scartch essential that you need for your pumpkin needs.
Prep Time 30 mins
Cook Time 30 mins
cooling the roast pumpkin. 20 mins
Total Time 1 hr 20 mins
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
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