Friday, 17 January 2014


Ever wondered how to make pumpkin puree?
Tough, because I'm going to tell you.

First, you take a pumpkin (insert gasp).
Remember the tiny butternut pumpkin I was super proud of? Well, he's going to be my victim for this demonstration.

Preheat your oven to 180°C (350°F).
Cut the pumpkin in half, and scoop out its guts the gooey and stringy stuff.
(Only three tiny seeds in my tiny pumpkin)

Now put your pumpkin halves cut side down onto a baking tray. (You can omit the parchment paper)

Bake until the skin is wrinkly. Now stab the pumpkin! If it still moves, put it back in the oven. If the knife goes in easily, it's ready.

Let the pumpkin cool. Then flay that poor sucker. You should be able to easily pull off the skin.

Use either an immersion blender or food processor to make the puree. And now you're done! If you're not using the puree any time soon, just pour it into a zip lock bag and freeze.
Tip: You can put the pumpkin puree onto some cheesecloth and squeeze out the excess water. I never do though /shrug

Thank you, my dear tiny pumpkin, you were delicious!

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