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?

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.

Pumpkin Puree

Nutrition

Pumpkin:

  • High in Beta-Carotene.

Recipe Tips

Storage

  • The puree can be kept in the fridge for 2-3 days.
Pumpkin Puree From Above

Pumpkin Puree

Puree made from cooked pumpkin flesh.
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Course: Main Course
Cuisine: Halloween
Keyword: Pumpkin
Prep Time: 5 minutes
Cook Time: 1 hour
Cool down: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 1
Calories: 175kcal

Ingredients

  • 1 Pumpkin

Instructions

  • Set the oven to Gas Mark 4 or 180C.
  • Make cuts all over the Pumpkin.
    Pumpkin Puncture
  • 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 From Side
  • This recipe produced 530g of puree from a 2.8kg Pumpkin.

Notes

This should keep for a few days in the fridge.

Nutrition

Calories: 175kcal | Carbohydrates: 25.6g | Protein: 3.8g | Fat: 8.2g | Sodium: 858.6mg



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