How To Make Pumpkin Puree
Jul 31, 2012
Homemade pumpkin puree - it has so many uses. Learn how to make pumpkin puree from scratch. You can make soup with it, add it to sauces and feed it to your baby. It also makes a wonderful addition to cookies, muffins or as filling for our famous Maple Pumpkin Pie with Almond Crust.
What you’ll need:
one small pumpkin
1 cup water
chef's knife
large roasting pan or pot
food processor
Oven Directions:
Preheat the oven to 350 degrees F. Split the pumpkin in half and seed it. Remove the stringy fibres by scraping the insides with a metal spoon. Place the two halves cut side down in a roasting pan along with 1 cup of water. Bake the pumpkin until meltingly tender, about 70-90 minutes. Scoop the flesh out of each pumpkin half.
Stove Top Directions: Peel and cube pumpkin in 2 inch-sized pieces. Place a large pot on the stove on high heat with 1-2 cups of water. Once boiling, add pumpkin (on a steamer if you have one) pieces to the pot and shut the cover. Steam for 10-15 minutes or until meltingly tender. Puree in a food processor fitted with a metal chopping blade. Use as needed.
Tip: Keep the pumpkin seeds for a healthy, roasted treat rich in essential fatty acids.
At Beyond Vitality, we create healthy and delicious recipes every week. Our promise to you is not only that all our recipes taste good, but that they are created using the purest of whole foods and natural ingredients that will leave you feeling great! See more of our great Whole Food Recipes here.
Looking to source quality foods, supplements, and nontoxic home products? This vetted list put together by Beyond Vitality can help!
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