Pumpkin Puree Recipe | Modern Mummy

Monday, 21 October 2013

Pumpkin Puree Recipe

It breaks my heart when I see 'carving pumpkins' for sale in the supermarkets because I just KNOW that all that lovely sweet flesh inside is going to end up in the food caddy or, worse still, the bin (check out my guide to reducing food waste here and read up on why it's so important to compost/recycle your food waste here). 

If you're going to cook with pumpkins, it's best to get a culinary one as there is much more 'meat' to them and they are a whole lot sweeter, but you can still use the flesh of one specifically meant for carving; there's just not as much of it!

I boil my pumpkin to make puree (you can roast them too) and there are two ways to get the flesh out of them in order to do this. One is slightly easier than the other but involves the complete destruction of the outer shell so you can't carve it! The second is a little trickier but leaves the pumpkin in tact! It also takes less time to boil, for reasons you'll find out in a minute....

If you're not fussed about carving then chop the pumpkin in half. Scoop the seeds and stringy innards out with a metal spoon (saving the seeds for toasting..... recipe to follow later this week). Then chop the pumpkin halves into slices, as you would a melon, cut vertically into each strip and then cut out all the pieces by sliding your knife along the skin.



To preserve your pumpkin, cut a circle in the top, use a metal spoon to scoop out the seeds and the innards, and then continue to use your spoon to scoop out the flesh. This is how I made my puree today.



Cover your pumpkin with water, bring to the boil and let simmer for around 20 minutes. If you're boiling up larger chunks, it is more likely to take around 30 minutes to soften.

Drain and blend. Ta dah!



A pound of fresh pumpkin flesh ends up as approx 8oz of puree, which is the same as around half a can of the ready pureed stuff you can get.

What next?

Pumpkin puree can be frozen for up to three months and can be used in heaps of recipes, including ones for pumpkin pie, cookies, smoothies, cocktails (YES, really!), soups, pasta sauces and of course the most amazing muffins (which I'll be blogging the recipe for tomorrow).

Give the poor little pumpkins a chance! Why not rustle up your own puree this Hallowe'en? xoxo



SHARE:

2 comments

  1. I love pumpkin puree in muffins and/or a banana bread style autumn loaf! x

    ReplyDelete
  2. I think I like the idea of pumpkin soup!

    ReplyDelete

© Modern Mummy. All rights reserved.
BLOGGER TEMPLATE MADE BY pipdig