Pumpkin season is in bloom, and you keep asking me how to make a pumpkin puree. Therefore I come with a helping hand and here I introduce the easy recipe which almost makes itself without our help!
I love pumpkin and everything pumpkin-related, thus I cannot imagine fall without this puree. I use it in almost every dish I make (you can find all the recipes on the blog, of course).You can use a larger amount and keep in canning jars, or freeze to make lovely ice-cream and other yum-yums 🙂
I do it, and so should you 🙂
- 1 large pumpkin
Preheat the oven to 190C. Cut the pumpkin in quarters and put on a tray layered with baking paper. You can also use a large heat-proof oven dish.
Bake for 1 hour in 190C.
Let it cool; scoop the seeds (you can roast them) and then use the same spoon to scoop out the flesh. Use hand blender to blend the pumpkin flesh in a tall jug until smooth. Voila!