I have several recipes on the blog that calls for pumpkin purée. I prefer making my own pumpkin purée, and it is not a staple in French shops. So I usually roast a small or medium-sized pumpkin which provides me about a cup of pumpkin purée. Maybe more.
Roasted pumpkin is very easy to make. Just halve the pumpkin, scoop out the seeds, and bake.
How to roast pumpkin?
After halving a pumpkin and removing the seeds, it’s time to make roasted pumpkin!
I prefer not to brush the surface with oil. Because I want my pumpkin purée to preserve its original flavors.
But if you wish, you may brush the flesh of the pumpkin with oil. Use coconut oil if adding to sweet dishes and avocado oil when adding to something savory. Then sprinkle with a little salt, place flesh side down on a parchment-lined baking sheet, and pierce the skin a few times with a fork or knife.
For a 1-2 kg pumpkin (2-3 pounds) bake it at 175-180 degrees Celsius (350 degrees Fahrenheit) for 45-50 minutes. Pierce the pumpkin pieces with a fork, if the skin is tender it’s done. Let them cool slightly before handling!
How to Make Pumpkin Purée?
I usually scoop the flesh from the skin, add it to a bowl and mash it with a fork.
Or once the pumpkin is cool enough to handle, scoop the flesh from the skin and add it to a high-speed blender or food processor. Blend until creamy and smooth, adding a little water (only if needed).
What to do with Pumpkin Purée?
You can use it for sweet and savory dishes as well.
Try my pumpkin pancakes, pumpkin bread, pumpkin cinnamon rolls.
Other recipe ideas: pumpkin mac&cheese, pumpkin oatmeal, pumpkin pie, pumpkin soup, etc.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #cutecuisine on Instagram. I would love to see your creations.
Happy baking/cooking! Jó étvágyat!!