Wednesday, 1 May 2013

Roasted Pumpkin Puree

Roasted Pumpkin Puree

Roasting pumpkin retains and condenses the flavours and natural sweetness as opposed to boiling it. If you are making a sweet pumpkin pie this part can take a little effort but its well worth it.

1. Using a whole pumpkin can be a pain to chop, wrap it with tin foil and bake in the oven at 200C for 1-2hours (once the whole pumpkin is soft enough to chop, cut it up and bake further til soft).

If you are strong cut into pieces and roast those until soft, around 30mins. You can also buy pre-cut pieces at the supermarket.

2. Once the pumpkin it cooked, scoop out the flesh, discard the skin. Make sure you remove all of the skin so that our puree dosen't turn green.

3. Puree using your food processor or blender until crazy smooth. Voila you have some smooth pumpkin puree for pumpkin pie or soup or baby food!

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