Easy pumpkin puree from scratch
Once you have tried this easy two ingredients pumpkin puree you will never buy the canned store version again
Equipment
- 1 Food processor
Ingredients
- 1 piece Hokkaido Pumpkin medium size
- 1 teaspoon allspice ground
Instructions
- Preheat the oven to 180 °C (356 °F)
- Cut the pumpkin in half, remove the seeds
- Coat the inside with allspice
- Transfer the pumpkin to the baking tray with the cut side down
- Pierce the skin with a fork four or five times to allow the steam to escape
- Bake for approximately 50 minutes or until tender and you can easily pierce it with the fork
- Remove from the oven and let it cool 15 minutes
- Scope out and puree the pulp using a food processor. For extra fiber, I recommend pureeing the pumpkin including the skin. Hokkaido pumpkin has a very thin skin that is edible and blends in a creamy puree
- Transfer the golden puree into a glass container and store it in the fridge up to one week
- Add it to smoothies, soups, pies, or any other delicious recipes that call for pumpkin puree.
- Enjoy!
Notes
I like to use Hokkaido pumpkin due to its subtly sweet and nutty flavor.
It's less sweet than butternut squash but more flavorful than regular pumpkin, making it a versatile ingredient.
Due to its versatility, Hokkaido pumpkin can be used in a wide variety of sweet and savory dishes, from soups, curry, and pasta to pies, muffins, or tarts.
Another reason I like to use Hokkaido pumpkin is because the skin is thin and tender compared to other pumpkin varieties making it edible while getting some extra fiber in.
Nutrition
Calories: 29.25kcalCarbohydrates: 7.5gProtein: 0.75gFat: 0.125gSaturated Fat: 0.025gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gSodium: 3.5mgPotassium: 298.75mgFiber: 1.25gSugar: 1.75gVitamin A: 1162.75IUVitamin C: 10.5mgCalcium: 24.75mgIron: 0.5mg
Tried this recipe?Let us know how it was!