How to Make Pumpkin Puree

Instructions

1. Roast the pumpkin. Preheat oven to 400°F (200°C). Cut the pumpkin in half and remove the seeds. Brush the inside of the pumpkin with olive oil. Place pumpkin halves cut side down on a baking sheet and bake until the pumpkin is tender and easily pierced with a fork (45–60 minutes).

2. Scoop the flesh. Let pumpkin cool slightly. Scoop the flesh out of the skin with a spoon.

3. Puree the flesh. Add the pumpkin flesh to a food processor or blender with 1/4 cup (60 ml) of water and process until smooth. If desired, strain the puree through a sieve to remove any lumps.

Tips

- Choose a sugar pumpkin for the best flavor. Sugar pumpkins are small, round, and have orange skin.

- If you don't have time to roast the pumpkin, you can also steam it. To steam the pumpkin, place it in a steamer basket over boiling water and steam until tender.

- You can store the pumpkin puree in an airtight container in the refrigerator for up to 1 week or freeze it for up to 3 months.