Pumpkin Puree

homemade, pumpkin puree

It’s not only apples that are in season right now – pumpkins are also everywhere! Americans are crazy about pumpkins and make all kinds of things out of it, that inspired me to try out many pumpkin recipes, and I love it! First, I decided to make my own puree and I bought a huge pumpkin, roasted it and blended it until I got a nice and smooth puree. You can also peel it, chop it up and boil it if you prefer that method. I made a large batch and froze most of it. Pumpkin is a must during fall and I love all the spices you can add to it. A few things pumpkin puree is good for is to make pumpkin soup, pumpkin pie, pumpkin pancakes, pumpkin risotto, pumpkin bread, pumpkin muffins and more. I will post recipes soon 🙂

Some health benefits of including pumpkin in your diet:
-It’s rich in Vitamin A, which aids vision.
-It’s high in dietary fiber and low in calories
-It’is said to help protect the skin from radicals
-It’s high in potassium, so its perfect to eat after exercising

Ingredients:

1 pumpkin, rinsed and dried

Instructions:

1. Preheat the oven to 350 ˚F/175 ˚C. Cut the pumpkin in two. Put it in a heat proof dish or line a baking tray with parchment paper.
2. Put it in the oven and let it bake for about 45-60 min. It’s ready when you can easily slide a fork into it.
3. When the pumpkin has cooled off, take out the seeds (don’t throw them away, you can, for example, roast them in the oven with some olive oil and salt – yum). Take the skin off the pumpkin and chop it up into smaller pieces and add it to either a blender or a food processor. Blend until you have a smooth puree.
4. Store in an airtight container and put in the fridge for about 5 days. Alternatively, you can pour the pumpkin puree into freezer bags and freeze.

homemade, pumpkin puree
homemade, pumpkin puree

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