Homemade Pumpkin Purée
Forget the canned stuff, making fresh pumpkin purée is a gamechanger!
Materials
- 1 pumpkin I use Hokkaido pumpkins, but sugar pumpkins work well, or any smaller pumpkin.
Instructions
- Start by cutting your pumpkin in half.
- Scoop out all the seeds.
- Place your pumpkin cut-side down onto a parchment lined baking tray, and into a 200 C oven for about 30-40 minutes or until you can pierce a fork through one of the halves easily. The longer you bake the pumpkins, the softer they will be for the purée.
- Let the pumpkins cool till you’re able to handle them, then peel of the skin, revealing a beautiful golden-orange mass beneath.
- Place the flesh into the food processor- or mash with a fork.