About the Recipe
Super versatile, nourishing and healthy, pumpkin is not only tasty but fashionable throughout Autumn and one of the best ways to use this flavour is by creating your very own homemade Pumpkin Puree.
This recipe is very easy and gives you the ability to have a fantastic Autumnal ingredient at hand as it it keeps for around a week in the fridge or up to 3 months in the freezer.
Use this ingredient in Pumpkin Bread, Pumpkin Soup, Pumpkin Pie and even in Pumpkin Spice Latte...
Ingredients
Roasting Pumpkin (Approx. 2.5kg)
Fine Sea Salt (Optional)
Preparation
Step 1
Preheat your oven to 200C and line a baking tray with baking paper
Step 2
Rinse and dry the pumpkin. Cut one side of the pumpkin from the stem down to the bottom of the pumpkin, but don’t try to cut through the stem (it’s too hard). Remove the knife, rotate the pumpkin to the opposite side, then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem
Step 3
Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt, then place cut side down onto the baking sheet.
Step 4
Bake until the pumpkin until the pumpkin is easily pierced with a knife in several places, and the flesh pulls away from the skin, 45 to 60 minutes.
Step 5
Cool until you can safely handle the halves, then scoop the soft flesh into a food processor. Depending on your pumpkin size, you may need to do this in two batches.
Step 6
Process until very smooth, 3 to 5 minutes.