Pumpkin puree is available in cans, but why buy if there is an abundance of them in season? Any pumpkin variety is good to make puree, and although the results will differ depending on the type of pumpkin you choose, it will always be a good puree or mash.
Why homemade pumpkin puree?
- When in season they are easy to find and very cheap.
- It is fun to try new recipes from scratch and gain more experience and confidence in the kitchen.
- Kids can easily join in the fun when preparing pumpkin recipes.
- It’s too easy to open a tin.
Is roasting better than steaming?
We tried both methods and have made some approximate timing estimations. Timings will depend on the texture you require and what you will use the puree for.
- Steamed pumpkin results in 80% puree. It has a nice, shiny orange colour and a very moist texture.
- Roasted pumpkin results in 60% puree. The outcome is a little bit darker than the steamed one with less moisture and a firmer texture.
- 1 kg pumpkin / jumbo squash
Steamed pumpkin puree
- Remove the seeds of the pumpkin and steam for 40 to 60 minutes until the pumpkin is soft and tender.
- Remove the skin and cut into pieces.
- Blend the pumpkin to puree and transfer into a jar or a container.
Roasted pumpkin puree
- Peel the skin off the pumpkin and remove the seeds.
- Cut the pumpkin into wedges, season with a little salt and a drizzle of olive oil and arrange the wedges in a baking pan and roast at 180°C for 40 to 60 minutes.
- Blend the pumpkin to puree and pass it through a fine mesh sieve for a finer texture (optional), then transfer into a jar or a container.