Roast pumpkin puree, a homemade basic

I was about to start writing my recipe for pumpkin fritters, when I realised that some people might be at a loss as to how to make roast pumpkin puree. No worries! I’m here to help with the quickest and best way to make roast pumpkin puree.

Can I use last nights leftovers?

Yes! In fact that saves you the work of roasting, just skip to where we puree it in the recipe for where you will be at!

Why is this better than canned pumpkin puree?

• it’s fresh so you are using fresh produce
• you control what goes on it so there are no problems with allergens etc
• taste it! and you’ll never go back to storebought.

Why is pumpkin good for you?

Pumpkin isn’t just good for carving at halloween. It’s also high in anti-oxidants, Vitamin A, vitamin C and potassium. Basically it’s a superfood!

Can I get the kids involved?

Sure, but chopping pumpkin is actually really quite difficult! It’s tough skin makes it hard to chop through and the angles can make it tricky to peel. The time to get the kids involved is when the peel is off and you just want it chopped into chunks!

Do I need a food processor?

If you have a high powered blender it will do the trick! I have this sunbeam and it doesn’t struggle. Otherwise something like my magimix cook expert will do it for you, in the food processor bowl.

Let’s make some roast pumpkin puree!

Step 1: Remove the seeds

Step 2: Chop into manageable chunks

Step 3: Peel the chunks of pumpkin

Step 4: Chop into 2-3cm cubes

Step 5: Place on a lined baking tray

Step 6: Spray lightly with olive oil

Step 7: Roast at 180 degrees for 40-45 minutes or until fork soft (see the images below!)

Step 8: Remove from the oven and allow to cool for 15 minutes.

Step 9: either mash with a fork (for a coarser texture) or puree in a blender (for a thinner and smoother puree)

What can I use pumpkin puree in?

• pumpkin fritters
• pumpkin loaf
• pumpkin pie
• pumpkin scones