With pumpkin season in full swing, now is the perfect time to make your own pumpkin puree from scratch! While any pumpkin will work, I personally prefer Japanese Kabocha for its naturally sweet and rich flavor.
Whether you choose to roast or steam the pumpkin, both methods are easy and bring out the best in the pumpkin’s texture and taste. The homemade puree is so much fresher than the canned stuff, and you can store it in the fridge for up to four days or freeze it for later use.
Give this a try, especially if you have a few pumpkins on hand, and you'll be all set for fall recipes! Whether you’re making soups, pies, or even baked goods, having homemade pumpkin puree on hand is a great way to embrace the season’s flavors. Plus, it’s a satisfying way to use the whole pumpkin—don’t forget to roast those seeds for a crunchy snack!
Ingredients:
(Make 4 Cups)
Pumpkin Preferable Japanese Kabocha, 1
Equipment:
Oven
Steamer
Cast Iron Skillet / Pan
Directions:
There are 2 methods:
Roasting.
Preheat the oven to 200 degree celsius or 400 fahrenheit.
Remove the seeds and membrane.
*You can wash and bake the seeds with some olive oil at 150 degree celsius or 300 fahrenheit for 45 mins or until they are crispy.*
Slice the pumpkin into quarters.
Wack into the oven and bake for about 30 mins or until it is fork tender.
Remove from the oven and set aside to cool down slightly.
Once the pumpkin is cool enuff to handle, scrape the flesh into a large bowl.
Mash the pumpkin with a fork or a masher.
It will keep for 4 days chilled in the fridge or frozen for 4 months.
Steaming.
Prepare a steamer on medium high heat,
Remove and discard the skin.
Quarter the pumpkin and remove the seeds and membrane.
*You can wash and bake the seeds with some olive oil at 150 degree celsius or 300 fahrenheit for 45 mins or until they are crispy.*
Coarsely dice the pumpkin.
Steam for about 30 mins or until the pumpkin is soft and tender.
With a blender or a hand blender, blitz until smooth.
Transfer to a skillet over medium heat.
Cook until thickened.
It will keep for 4 days chilled in the fridge or frozen for 4 months.
Lovely isn't it?
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