Here is how you can make Homemade Pumpkin Puree from scratch and store it to use in all your favourite autumn recipes. It makes your life so much easier. Being in India we do not have access to the canned pumpkin puree. But when making Pumpkin puree at home is so easy, you do not need to buy it in a store. Follow the quick and simple recipe.
Ingredients
500 gms – Pumpkin, Ripe and Bright in colour
Method
Pre heat the oven to 180º C.
Cut the Pumpkin into huge slices. Keep the peel.
Wrap them in Aluminium foil.
Place it on the baking tray.
Bake it for an hour or till the pumpkin is cooked. Insert a fork to check if its cooked.
Let it cool.
Scoop the flesh out and discard the peel.
Blend it in a blender till smooth.
Transfer it into an airtight jar and refrigerate.
Pumpkin puree keeps well for a week if refrigerated.
You can use it in Pumpkin soup, Pumpkin Bundt Cakes etc.
- 500 gms - Pumpkin, Ripe and Bright in colour
- Pre heat the oven to 180º C.
- Cut the Pumpkin into huge slices. Keep the peel.
- Wrap them in Aluminium foil.
- Place it on the baking tray.
- Bake it for an hour or till the pumpkin is cooked. Insert a fork to check if its cooked.
- Let it cool.
- Scoop the flesh out and discard the peel.
- Blend it in a blender till smooth.
- Transfer it into an airtight jar and refrigerate.
- Pumpkin puree keeps well for a week if refrigerated.
- You can use it in Pumpkin soup, Pumpkin Bundt Cakes etc.
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