Homemade Pumpkin Puree

Category Vegetables
Instead of buying canned pumpkin puree, make it at home. You can use sugar pumpkins or even large ones intended for Jack-'o-lanterns.
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Someone left a big pumpkin at the curb with their garbage, and I picked it up during one of my walks. I did roast pumpkin before, but I remembered how hard it was to cut up the pumpkin. However, I saw a recipe for how to roast a whole pumpkin, and that's what I did today. I have plenty of puree for breads, muffins, soup, smoothies, and even baby food!

Prep Time: 5 minutes

Cook Time: 60-90 minutes

Total Time: 1 to 1 1/2 hours

Yield: Depends on size of pumpkin

Source: Shared on Facebook

Ingredients:

  • 1 pumpkin*
  • olive oil

* I used a large pumpkin, and it came out fine. The recipe recommended small, "sugar pumpkins."

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Steps:

  1. Rub the pumpkin lightly with olive oil.
  2. Line a pan with foil. This will catch any drips.
  3. Roast the pumpkin at 400 degrees F. You don't have to preheat the oven.
  4. This will take 60-90 minutes. It's done when a fork pierces very easily. Let cool.
  5. Cut the pumpkin in half. Scoop out the seeds and stringy stuff.
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  7. I saved the seeds, and composted the stringy stuff.
  8. Separate the meat from the skin.
  9. Process the pumpkin meat in batches in the food processor.
  10. Put in 1 or 2 cup portions. Refrigerate or freeze.
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