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Pumpkin pureé
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A picture of Pumpkin pureé.

Pumpkin pureé

almu21
almu21 @cookalmu

I use this recipe to store the pumpkin I don't get to use and also directly in certain recipes. If you freeze it thaw and use it in soup, pie, bread, soufflé... really versatile

I use this recipe to store the pumpkin I don't get to use and also directly in certain recipes. If you freeze it thaw and use it in soup, pie, bread, soufflé... really versatile

Read more

Pumpkin pureé

almu21
almu21 @cookalmu

I use this recipe to store the pumpkin I don't get to use and also directly in certain recipes. If you freeze it thaw and use it in soup, pie, bread, soufflé... really versatile

I use this recipe to store the pumpkin I don't get to use and also directly in certain recipes. If you freeze it thaw and use it in soup, pie, bread, soufflé... really versatile

Read more
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Ingredients

  • pumpkin in big chunks
  • oil to grease pan
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Steps

  1. 1

    Cut pumpkin in several big chunks

  2. 2

    Preheat oven to 180C

  3. 3

    Grease roasting tin

  4. 4

    Place pumpkin in tin and cover with foil

  5. 5

    Bake for around 20-30 minutes depending on amount, until is soft but not browned

  6. 6

    Mash

  7. 7

    Leave to cool if you are going to freeze

  8. 8

    Use

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almu21
almu21 @cookalmu
on April 20, 2017 11:55
Chemist by trade. Inspired by my grandad to grow my own crops. I hate waste and found a hobby in the art of pickling, jamming and marmalading. Although most of my creations end up as presents I must admit that others happiness makes me proud of my hard work.
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