dairy free / Free from / Fruit & veg / gluten-free / vegan / vegetarian

How to make pumpkin purée

pumpkinpuree3

Does listing a single ingredient count as a recipe?! Not really sure but that’s what you’re getting today! I’ve included a method at least so I’m going with a cautious yes…

Whatever you call it, I wanted to share just how easy it is to make pumpkin purée at home. The world goes utterly crazy for all things pumpkin at this time of year and the internet is awash with tasty burnished-orange delights. Thing is, I have a sneaky suspicion that a lot of people only buy pumpkins to carve into ghoulish decorations and then rely on tinned pumpkin purée for cooking. To be clear, I’m not judging you in the slightest if you buy the tins for convenience – if you love it, do it, but making it yourself is healthier, more gratifying and really stupidly simple. So if you fancy it one afternoon, here’s how!

I have left my purée completely unseasoned so you can jazz it up afterwards into something sweet or savoury – it lends itself to both with ease. Try stirring in a knob of butter and seasoning with salt and freshly ground black pepper for a delicious carb-free alternative to mashed potato…

…Or bake these moist and moreish spiced whoopie pies with maple cream cheese filling.

…You could even make some killer spiced pumpkin waffles and top with a tower of crispy bacon and lashings of maple syrup (my freezer is currently heaving with them).

…Or stir into linguine with some goat’s cheese, crispy sage and freshly ground black pepper for a dreamy, creamy 5-minute pasta sauce.

I hope you’re suitably inspired – that’s just with one pumpkin!

Healthy, delicious, versatile goodness – once you’ve made this, my guess is you’ll be shunning the tinned stuff in no time. And if you make a huge batch and freeze a few portions, you’ll be gorging on pumpkin until Spring!

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Ingredients:

  • 1 small – medium pumpkin (too big and they start to taste bitter)
  • that’s it…

Method:

Preheat the oven to 180°C.

Lop the top off the pumpkin and discard. Cut the pumpkin into quarters, scoop out the seeds* and bake, flesh-side up, for about 45 minutes, until soft. Tip: If a fork goes in easily, it’s good to go.

Once the pumpkin is cooked, set aside to cool slightly. When cool enough to handle, scoop out the flesh with a spoon and blend (with an upright or handheld blender – both work well) until you have a smooth purée. Tip: The bigger the pumpkin, the more likely the skin will be quite tough, even after cooking. If you’re using a smallish pumpkin, feel free to blend with the skin on – it is full of goodness and absolutely fine to eat.

Will keep in an airtight container in the fridge for a few days. Also freezes very well.

*Please pretty please do not throw the seeds away. Pumpkins seeds are expensive! You can bake them into the most delicious snack – recipe coming soon… 

pumpkinpuree1

Source: Recipe and photos by pip & little blue.

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3 thoughts on “How to make pumpkin purée

  1. Pingback: Spicy celery salt pumpkin seeds | pip & little blue

  2. Pingback: Spiced butternut squash whoopie pies with maple cream cheese filling | pip & little blue

  3. Pingback: 2-ingredient applesauce | pip & little blue

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