:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/h1Ne0RDLmAI5IsHyppmN/57580f909d587d6f3b37866185fd16.png "Basic recipe pumpkin puree")
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Basic recipe pumpkin puree
This recipe for homemade pumpkin puree is one of my fall favorites and has seen many iterations in my kitchen. The flavor of fresh pumpkin puree is incomparable to canned and is sure to enhance any dish, sweet or savory. It's easy, healthy and absolutely delicious! Try cooking it yourself.
Ingredients
- 1 Hokkaido pumpkin
- 2 Tablespoon olive oil
- salt to taste
- 1 Pinch nutmeg
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Directions
1.To make the pumpkin puree recipe preheat your oven to 200 degrees Celsius. A valuable tip here is to make sure your oven is fully preheated before you put the pumpkin in. This will help ensure an even cooking time.
Cut the pumpkin in half and remove the seeds and fibers with a spoon. If the pumpkin is difficult to cut, you can also microwave it for about 5 minutes beforehand to soften it - this has always worked well in my kitchen.
Place the pumpkin halves cut side down on a baking tray lined with baking paper. Drizzle the olive oil over them and sprinkle with a little salt.
Roast the squash in the preheated oven for about 40-45 minutes, or until tender.
Remove the pumpkin from the oven and let it cool a little. Then spoon the pumpkin flesh from the shell.
Put the pumpkin flesh in a bowl and puree with a hand blender until smooth (add a little water if necessary). Depending on your preference, you can also add a pinch of nutmeg to intensify the flavor. The pumpkin puree is suitable for further processing for sweet and savory dishes.
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