If you’ve ever come across a recipe for Pumpkin Pie or Pasta with Creamy Pumpkin Sauce, you’ll know that pumpkin purée is the essential ingredient that brings everything together. Luckily, making pumpkin purée at home is neither difficult nor labour-intensive—it just requires a bit of time for baking, which frees you up to do other things while it’s in the oven.
How to Make Pumpkin Purée
Start by washing your pumpkin, slicing it in half, and placing it face down on a baking tray lined with parchment paper. Set your oven to 200°C (390°F) and bake for 40-60 minutes, depending on the pumpkin’s size. Once done, let the pumpkin cool. Scoop out the flesh with a spoon and strain it in a sieve to remove excess water. If you’re using Hokkaido pumpkin, you can skip this step since it contains minimal water. Finally, blend the flesh in a food processor or blender until smooth and your homemade pumpkin purée is ready!
Choosing the Right Pumpkin
You can use almost any pumpkin variety for purée, though Hokkaido is often a favourite for its lower water content, which makes a thicker purée. If you opt for a classic orange pumpkin, be prepared to drain water from the tray once or twice while it bakes, as it tends to release more liquid.
With homemade pumpkin purée, you’re all set to elevate your autumn dishes, whether you’re baking, stirring up soups, or crafting creative pumpkin-based meals!