Homemade Pumpkin Puree (2 ways)
Easy Homemade Pumpkin Puree, with no additives, no sodium, and no food color added just pure Pumpkin.
- 1 kilo pumpkin
- 1 cup water
BOILED PUMPKIN PUREE METHOD
Clean and chop pumpkin into 1-2 inch size pieces
Place in a large pot, add water, cover the pot and bring to a boil, continue boil with low heat until it’s cooked and soft. It might take around 15 to 20 minutes, depends on how thick your pumpkin pieces
Drain and place in a blender, blend until smooth or you can just mash it with a fork until it's become a smooth texture.
Let it cool before puree it in a blender or food processor or mash it with a fork.
ROASTED PUMPKIN PUREE METHOD
Preheat the oven to 375°F
Slice the pumpkin in half, be sure to cut crosswise through the stem then scoop out the seeds and strings.
Place the halves, cut-side down, on a baking sheet.
Roast for approximately 40-60 minutes, or until tender.
Place unused puree in a glass or plastic container and refrigerate for up to 7 days. To freeze the puree place it in an airtight freezer-safe container and it will last for 3 to 4 months in the freezer.
Thaw frozen pumpkin puree container at room temperature before using. You will see a little liquid may separate, don't worried, just stir it back into the puree.
You might like Pumpkin Cream Cheese Muffins and Vegan Pumpkin Bread Recipes for quick breakfast or healthy snacks