Homemade Pumpkin Puree
1 standard portion
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Medium edible pumpkin (or a few smaller ones to make up the same weight) (Approx. 1.5kg / 3lb)
Method
- Preheat the oven: 200°C fan/220°C/425°F/Gas Mark 7.
- Prep the pumpkin: Cut the pumpkin in half and scoop out the seeds. Place cut-side down on a lined baking tray.
- Roast: Roast for 50–70 minutes, depending on size, until completely soft and collapsing. Leave the roasted pumpkin to cool a little, then pour away any liquid that’s settled on the pumpkin.
- Blitz: Use a spoon to scoop the flesh from the skin and place in the food processor. Blend until completely smooth. You may need to scrape the sides down a few times.
- If you need to thicken: There is a chance that your puree is now complete but usually it will need a little help to remove some more of the water. (You want the puree to be nice and thick so you can scoop it almost like ice cream.) If yours is too runny, place the puree in a large saucepan and heat over a low heat for 10-15 minutes, stirring often, until thickened. Leave to cool before using or storing.