in USA or Canada

pumpkin puree

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Ingredients for 1 servings:

  • 1 pumpkin(s), e.g. Hokkaido, Butternut or another edible pumpkin

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pumpkin Puree

Halve the pumpkin. Scrape off the seeds and fibers with a spoon. Cover the cut sides of the pumpkin with aluminum foil and then place it on an ungreased baking sheet. Bake in the oven at 165 degrees Celsius for about one hour. Then, using a spoon, separate the flesh from the skin and mash it (e.g., with a potato masher). This pumpkin puree will keep in the freezer for about 8 weeks. It can be used for treats, pumpkin bread, pumpkin pie, etc. Tip: The seeds are easy to roast; simply rinse them thoroughly, season with salt, and dry or roast them in the oven at about 130 degrees Celsius for one hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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