Easy, Healthy, Fun

Pumpkin Puree

Pumpkin Puree

Thinking of throwing out all the flesh from your pumpkin after carving it? Think again. Why not make your own Pumpkin Puree?

Bowl of Pumpkin Puree

The flesh can be made into a puree, which can be used in meals and baking to add a sweet flavour. No more searching on supermarket shelves for cans of Pumpkin Puree.

This is so easy to do. Who knew? Try making Pumpkin Macaroni Cheese with it.

The puree should keep in the fridge for a few days.

Pumpkin Puree

Puree made from cooked pumpkin flesh.
Prep Time5 mins
Cook Time1 hr
Cool down30 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Halloween
Keyword: Pumpkin
Servings: 1
Calories: 175kcal
Author: Wendy

Ingredients

  • 1 Pumpkin

Instructions

  • Set the oven to Gas Mark 4 or 180C.
  • Make cuts all over the pumpkin.
  • Place on a baking tray in the middle of the oven for an hour, turning it round halfway.
  • Remove from the oven and slice in two. If the flesh does not feel soft enough, place the two halves back in the oven for 10 minutes at a time, until it is done.
  • When it is cooked, allow to cool for 30 minutes.
  • Remove the seeds and stringy bits.
  • Scoop only the flesh into a food processor.
  • Process the flesh until you achieve a puree.
    Pumpkin Puree
  • This recipe produced 530g of puree from a 2.8kg pumpkin.

Notes

This should keep for a few days in the fridge.
Carbs: 25.6g
Fat: 8.2g
Protein: 3.8g
Sodium: 858.6mg



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