Jams and preserves

Home-made punpkin puree

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Your starting point: 1 pumpkin weighing 850 g.

Pumpkin-themed coffees, baked goods and every shade of orange will be taking over until Halloween.

For those of you who don’t want to use store bought pumpkin puree for your festive and everyday baking I am posting this super easy recipe. There is very little work involved in making this puree and you can spread the work over 2 days. A small pumpkin makes quite a bit of puree which can be frozen for later use. And the pumpkin seeds make a great snack!

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Your end product: approximately 600 g of fresh pumpkin puree!

Ingredients

  • one small pumpkin; mine was ~ 15 cm in diameter and weighed 850 g.

Procedure

Preheat oven to 160°C/320°F.

Wash your pumpkin and cut in half. Remove seeds and guts, set aside for roasting. Cut each pumpkin half into quarters.

Line a baking dish with parchment paper. Place your pumpkin in the prepared dish and cover with aluminium foil.

Bake for about 60 min, turning at 30 min and then checking more frequently at the end.

Let cool to room temperature (you can leave it overnight). Separate pumpkin flesh from skin, pop into a food processor and process until smooth. Use immediately or freeze in ziplock bags.

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One pumpkin will fit into a regular sized baking dish.
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Blanket your pumpkin with aluminium foil t keep the moisture and heat in.
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Chunky but soft pumpkin ready awaiting smoothing.
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Smooth pumpkin puree ready for immediate use or freezing.
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