Pumpkin Puree

Check out these simple steps to make pumpkin puree at home to use it in your favourite pumpkin recipes like pumpkin pie, pumpkin cake, pumpkin muffin etc..,

I had to tell you something here, making pumpkin puree at home and storing it is so easy and don’t worry if it is not available in stores where you reside.

As you all know that pumpkins are low in calories that helps in weight loss but highly nutritious. They are rich in Vitamin A and antioxidants which helps to reduce the risk of chronic diseases.

In this recipe, I have shown you two methods of making it- on stovetop and in the oven. It turns good both ways!! You can select the way which suits you.

If your pumpkin puree is watery, drain the excess water by leaving it in a cheesecloth for hours. The drained pumpkin water can be used in soups.

Pumpkin puree can be stored in refrigerator for a week and can be kept in a freezer in an airtight container or in a freezer bags for months.

Please go through the steps carefully and make pumpkin puree at home to use in your all pumpkin recipes❤

INGREDIENTS

  • 1 whole pumpkin of any size you need.

PROCEDURE

On stovetop:

1. Peel the skin of pumpkin, remove the seeds,dice it into small pieces. Heat 2 tbsp of oil in a pan. Add the diced pieces. Keep the flame in medium. 2. Cook till it turns soft and cooked completely. Stir now and then inbetween. 3. Cool down completely and move it to a mixer jar. 4. Blend till smooth. 5. Pumpkin puree is ready.

In oven:

1. Cut the pumpkin into half, remove the seeds, dice it into large, equal pieces. Place it on a baking tray. Sprinkle some oil on top. 2. Place it in a preheated oven and bake till it’s cooked completely. 3. Once it is cooked completely, take it out from the oven. Let it come to normal room temperature. 4. Peel the skin from pumpkin. 5. Move the pumpkin into the bowl. Mash it to smooth with a backside of spoon or in a blender/ mixer. 6. Pumpkin Puree is ready.
You can place the pumpkin upside down by reversing it and bake it too.
Ready.

TIPS

  • If the prepared pumpkin puree has excess water, place it over a cheesecloth and drain the excess water. This drained water can be used in soups.
  • Pumpkin puree can be placed in refrigerator for a week and in freezer for months. Use airtight container or freezer bags to store it.