Homemade pumpkin puree

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In Italy it is mid September and the pumpkin season has just began. I can't be more happy. Yep, you guessed right, I love pumpkins. The orange Halloween ornament is not only tasty but also versatile. You can use it in savory dishes like risottos and salads, and in a huge variety of cakes, muffins and cheesecakes. For the second option most of the time you'll need a pumpkin puree so, instead of buying a canned one, today I'll show you how easy it is to make home made pumpkin puree.


Homemade pumpkin puree
Cooking time

Ingredients

For 1 Batch(es)

Ingredients

  • 1 pumpkin

Homemade pumpkin puree Directions

  1. Clean your pumpkin under water. Split it in half and using a regular spoon or an ice cream scoop, scoop out the seeds and the fiber. If you'd like, you can save the seeds for another use.

    puree zucca01
  2. Cut into smaller pieces and place on a baking tray lined with parchment paper. Cover it with aluminum foil and put into preheated oven at 190° C. Roast until a knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes.

    puree zucca02
  3. Remove the pumpkin from the oven and cool it down, about 1 hour. After that using a large spoon remove the flesh of the roasted pumpkin into your food processor or blender and process until the flesh is smooth, about 3 - 4 minutes. You can store the pumpkin puree in the fridge for 3 to 5 days and in your freezer for up to 3 months.

    puree zucca04

Nutrition facts

(diet, vegetarian, gluten free, lactose free)
Per Serving

Reviews

5
Sunday, 20 November 2016
This Thanksgiving was my first time using fresh pumpkin when making the pie. I'm never going back to...
See Full Review >>
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