Pumpkins are one of the things I really like about this time of year. Not only do they make for some great decorations, but I also really enjoy eating them in all sorts of different ways.
Many recipes ask for pumpkin puree, but as it's not easily available in the shops here in the UK, I make my own. You can freeze it and use it in all kinds of recipes from Pumpkin Pie to Pumpkin & Courgette Bread. I'll be posting some of the recipes as I'll be making them over the next weeks. But for now, here is how I make the puree. I use the orange culinary pumpkins that are smaller than the ones you use for carving, they have a better flavour in my opinion...
Easy Peasy Pumpkin Puree
1 pumpkin (of course you can use more if you like) is all you need.
Preaheat your oven to 180C or Gas Mark 4.
Cut the pumpkin in half or into quarters if they are large and remove all the seeds and stringy bits. (You can keep the seeds to roast them.)
Place the pumpkin quarters, skin side down, onto a large baking tray and roast them for approximately one hour, it might take a little longer depending on the size of your pumpkin.
You can check if it is done by piercing it with a fork, the flesh should be soft.
Remove from the oven and set aside until cool enough to handle.
Now cut off the peel, or you might find it easier to scoop the flesh out with a spoon.
Puree in a food processor or with a stick blender until smooth.
You can use the puree straight away or freeze it in portions to use in your recipes later on.
Many recipes ask for pumpkin puree, but as it's not easily available in the shops here in the UK, I make my own. You can freeze it and use it in all kinds of recipes from Pumpkin Pie to Pumpkin & Courgette Bread. I'll be posting some of the recipes as I'll be making them over the next weeks. But for now, here is how I make the puree. I use the orange culinary pumpkins that are smaller than the ones you use for carving, they have a better flavour in my opinion...
Easy Peasy Pumpkin Puree
1 pumpkin (of course you can use more if you like) is all you need.
Preaheat your oven to 180C or Gas Mark 4.
Cut the pumpkin in half or into quarters if they are large and remove all the seeds and stringy bits. (You can keep the seeds to roast them.)
Place the pumpkin quarters, skin side down, onto a large baking tray and roast them for approximately one hour, it might take a little longer depending on the size of your pumpkin.
You can check if it is done by piercing it with a fork, the flesh should be soft.
Remove from the oven and set aside until cool enough to handle.
Now cut off the peel, or you might find it easier to scoop the flesh out with a spoon.
Puree in a food processor or with a stick blender until smooth.
You can use the puree straight away or freeze it in portions to use in your recipes later on.
