Homemade Pumpkin Puree

When Pumpkin is everywhere, literally seen/available everywhere, you need to take full advantage of it. If you are a pumpkin lover like me, bake or cook as many as dishes as you want because once they are out of the market they would be able to source them only, after a year. You get those preserved forms anytime, but they cannot replace the goodness of the fresh ones. Last year, I had made the pumpkin puree and preserved it to make goodies out of it during off season. And I must say, its been working. Those cravings of having pumpkin bread or pancakes have been fulfilled soon enough without waiting for the fall season to come or having indulged in store bought preserved pumpkin purees. I have been meaning to share the process for some time now. I am glad, atleast I could post it this fall season. If you spare some time and make it, the outcome is just rewarding. So here is how it is done.

Ingredients

1. 1 small pumpkin/pie pumpkin
2. 1 tbsp of olive oil

Method

• Wash the pumpkin. Chop of the top portion to remove the stem. Cut the pumpkin into half and scoop out the seeds. Preserve the seeds to roast them later.
• Brush the pumpkin with olive oil. Place it on a baking sheet with its flesh side down.
• Roast it in the oven at about 350 F for about 45 minutes. You could check by poking a fork into the pumpkin. If it can be poked in and removed easily, its done.
• When its cooked, remove it from the oven and peel off the skin from it. Place the flesh portion in a food processor and run it to form a puree. Let it cool down. Use it in the recipes as required.
• Transfer it as little/measured portions in zip lock bags if storing for future use, to help you thaw whatever amount is required for the recipe then. It stays good upto 6 months.
• Use it in pies, cookies, breads, pancakes etc.

Tips

1. Make sure you brush olive oil/cooking oil while roasting it else, it comes out dry.

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