Unsweetened Pumpkin Puree: Oven and Microwave Methods
Making your own pumpkin puree allows you to control the quality and eliminates the need for canned versions with additives. Plus, it's super versatile and can be used in various dishes, both sweet and savoury.
Ingredients
- 1 large pumpkin
Instructions
- Thoroughly wash the pumpkin and remove any labels (if shop-bought). Cut off the stem and the top to create a flat base. Cut the pumpkin in half, scoop out the seeds, and chop it into smaller pieces.
- Cook the Pumpkin:
- Oven Method: Place the pumpkin, skin-side up, on a baking tray and bake at 180 degrees Celsius for about an hour or until a knife easily pierces the flesh. Let it cool.
- Microwave Method: In batches, microwave the pumpkin pieces for 20-25 minutes on a medium setting (750 watts) until soft. Allow them to cool.
- Once the pumpkin is cooled, peel the cooked flesh away from the skin using a spoon or sharp knife.
- Roughly chop the pumpkin flesh into cubes.
- Use a food processor or handheld blender to puree the pumpkin. If you have a large pumpkin, you may need to do this in smaller batches.
- For a thicker puree, scoop it into a fine mesh sieve and let it strain over a bowl for about 20 minutes. You can strain it longer for a thicker consistency. Reserve the leftover liquid for soups or smoothies.
Notes
Transfer the strained or unstrained puree into an airtight container and store it in the refrigerator for up to a week. You can also freeze it in portions using an ice-cube tray for future use in smoothies or other recipes.
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Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.
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