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    home » Recipes » Basics at Home

    Roast pumpkin puree, a homemade basic

    Published: Sep 29, 2020. Modified: Oct 21, 2020By:Kylie·This post may contain affiliate links·

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    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.

    two dishes of pumpkin puree, left is mashed, right is pureed in a food processor

    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.
    pumpkin split in half ready to get prepared

    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!

    pumpkin chopped on a tray ready for roasting

    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)

    process shots for pumpkin puree

    What can I use pumpkin puree in?

    • pumpkin fritters
    • pumpkin loaf
    • pumpkin pie
    • pumpkin scones
    two dishes of pumpkin puree, one mashed and one food processed.

    Pumpkin puree

    Simple to make and nasty free, this pumpkin puree is a staple that you need to know how to make! #kidgredients #pumpkin #baking #basicsathome #staple #homemade #pumpkinpuree
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    Course: Basics at Home
    Cuisine: Modern Australian
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Cooling Time: 15 minutes
    Total Time: 1 hour 5 minutes
    Servings: 6 cups puree
    Calories: 28kcal
    Author: Kylie
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    Ingredients

    • one pumpkin- I used a half that weighed in at 1.6kgs
    • olive oil spray

    Instructions

    • Preheat your oven to 180 degrees celsius.
    • Peel, deseed and chop the pumpkin into 3cmish cubes.
    • Spray lightly with olive oil.
    • Roast for 40-45 minutes.
    • Allow to cool, then either mash with a fork, or puree in a food processor until smooth.

    Notes

    Freezer friendly. Put into ice cubes to freeze or drop cups worth on a tray until frozen.

    Nutrition

    Serving: 1g | Calories: 28kcal | Carbohydrates: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Sugar: 1g
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    Hi, I'm Kylie! What you see on this blog we eat. No smoke and mirrors, just yummy food your whole family will love.
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