Come October-November I start seeing a lot of recipes that call for pumpkin purée… the truth is, the thought of looking for the canned version never even occurred to me. I didn’t even know it existed before I started blogging… So, I looked it up on the internet and discovered that it is plain and simple baked pumpkin, puréed. How easy is that? As I am going to share with you a delicious recipe that calls for some of this pumpkin deliciousness, here goes the “recipe” for it (if you can even call it a recipe… it is that simple!).
Home-made Pumpkin Purée
How to make Pumpkin Purée at home.
- 400 gms – 0.9 lbs. pumpkin I used the butternut variety
Peel and cut the pumpkin in pieces.
Put it on an oven tray covered with baking paper and bake it in a preheated oven at 180°C – 350°F until soft.
When ready, put it in a blender and mix it until smooth.
If your purée is a bit too runny, keep in a sieve for 1 hour to drain the excess liquid.
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