How to make: pumpkin purée.
In some countries, you can buy pumpkin purée in a can. But if you only have fresh pumpkin on hand, you’ll have to turn them into purée yourself. Puréeing and then freezing your pumpkins is a great way of making that lovely pumpkin season last just a little bit longer.
Ingredients
Instructions
  1. Start by cutting the pumpkin in half. This first cut is the most difficult. It’s best to use a big knife, especially when you’re dealing with a large pumpkin. Remember to mind your fingers!
  2. Continue to cut your pumpkin into wedges. Wedges of about 4 cm thick will be the easiest to handle.
  3. Remove the skin with a potato peeler and scoop out the seeds with a spoon. Pumpkin seeds are edible, so you can either discard the seeds or save them.
  4. Cut the flesh of the pumpkin into chunks and put them into a large pan. Cook them on a low heat until the pumpkin is soft.
  5. At this point you might have to drain some excess moisture. This will depend on the type of pumpkin you’re using. If there’s a lot of clear moisture around the pumpkin chunks, drain it off. If there isn’t, then simply skip this step.
  6. Let the pumpkin cool. After that you can mash it. I use a potato masher for this, because I like it to have some bite left in my purée. If you want yours completely smooth, use a blender or food processor.
  7. Divide your purée into portions and put into freezer-bags. Pumpkin purée will keep, in the freezer, for up to a year.