Pumpkin Purée
24.11.2015
Pumpkin puree forms the basis of many of my recipes. Up until few years ago, I really only used it in Thanksgiving dishes and for Christmas recipes, but these days I add it to just about everything like my almond-pumpkin bread, spicy pumpkin smoothie, pumpkin muffins and my pumpkin-spice granola. It adds a surprisingly sweet flavor and is super easy to make. It’s definitely worth a try!
The pumpkin puree will keep for up to a week in an airtight container in the fridge. Oh yeah, and it can also be frozen (for up to three months) so that you always have some pumpkin puree on hand.
Prep time
15 min.
Cook time
30 - 40 min.
Portion
approx. 300 g
Shelf life
1 week in an airtight container in the fridge (or 3 months in the freezer)
Supplies
Oven
Baking sheet
Food processor / blender
Ingredients
15 min.
Cook time
30 - 40 min.
Portion
approx. 300 g
Shelf life
1 week in an airtight container in the fridge (or 3 months in the freezer)
Supplies
Oven
Baking sheet
Food processor / blender
Ingredients
1 pumpkin or butternut squash (approx. 2-3 kg)
The canned pumpkin puree you often find in stores cannot even compare to this version. When it’s homemade, it tastes fresher, sweeter and really tastes like pumpkin!
Method
Preheat the oven to 200°C. Chop the pumpkin into small pieces, removing the seeds and stringy bits. Cut it into 2 pieces and put it on the baking sheet. Roast the pumpkin in the oven for about 35-40 minutes or until soft – you can test this using a fork. Allow the pumpkin to cool and then remove the skin from the pieces with hands or knife. Transfer the peeled pumpkin pieces to the blender or food processor and puree until smooth. Is your puree looking a bit dry? Add a couple of tablespoons of water, starting with one tablespoon at a time. Spoon the puree into a bowl, stir well and voilà!
Preheat the oven to 200°C. Chop the pumpkin into small pieces, removing the seeds and stringy bits. Cut it into 2 pieces and put it on the baking sheet. Roast the pumpkin in the oven for about 35-40 minutes or until soft – you can test this using a fork. Allow the pumpkin to cool and then remove the skin from the pieces with hands or knife. Transfer the peeled pumpkin pieces to the blender or food processor and puree until smooth. Is your puree looking a bit dry? Add a couple of tablespoons of water, starting with one tablespoon at a time. Spoon the puree into a bowl, stir well and voilà!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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mix for spiced cookies 
Pumpkin bars 
Pumpkin breakfast cookies 
Pumpkin quinoa curry 
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