Make your own pumpkin puree

10. Oktober 2024

Feedback: 0

pumpkin puree

Pumpkin puree is the perfect base for many autumn dishes, whether sweet or savory. It can be wonderfully used in soups, pies, cookies, as a filling for ravioli, or even as a side dish. The best part? You can easily make it yourself! Here, I’ll show you two simple ways to make pumpkin puree at home – one in the oven and one on the stovetop.

Pumpkin puree in the oven or pot

The oven version brings a more intense flavor by roasting it in the oven. Perfect if you want to emphasize the natural taste of the pumpkin! But the pot version also has its advantages, especially if you’re short on time. The pumpkin is cooked in water and the puree is milder in flavor, but still delicious!

Pumpkin puree is the perfect side dish for cold fall and winter days. It is easy to prepare, healthy and incredibly versatile. With just a few ingredients such as a fresh Hokkaido pumpkin, some olive oil and spices, you can conjure up a creamy puree that can be enjoyed either savory with salt or sweet with cinnamon and nutmeg.

Cook Time:	30 min
Prep Time:	10 min
Total Time:	40 min
Category:	Supplements
Cuisine:	North America
Yield:	4-6
Method:	Cooking/ baking

Instructions

1. --------- Oven variant ---------

2. Prepare the pumpkin: Wash the pumpkin, cut it in half, and remove the seeds. Then cut it into small cubes.

3. Cook the pumpkin: Place the cubes in a pot with 100 ml of water or broth and cook them over medium heat for 15–20 minutes until they are soft. Stir occasionally and add more water if needed.

4. Drain the water: Drain the water and let the pumpkin steam off for a bit.

5. Make the puree: Blend the pumpkin cubes directly in the pot with an immersion blender, or use a regular blender, until you have a smooth mixture. Add water or broth if needed to adjust the consistency.

6. Season to taste: For savory dishes, season the puree with salt, pepper, and butter, or for sweet variations, add cinnamon, nutmeg, or vanilla and adjust to taste.

7. --------- Pot variant ---------

8. Prepare the pumpkin: As in the first method, cut the pumpkin in half, remove the seeds, and cut the flesh into pieces. You don’t need to peel a Hokkaido pumpkin, but you should peel a butternut squash.

9. Cook the pumpkin: Place the pumpkin pieces in a pot and add enough water to just cover them. Cook the pumpkin over medium heat for about 15–20 minutes, until soft. You can check the tenderness with a fork.

10. Drain the water: Once the pumpkin is tender, drain the water. Let the pumpkin steam briefly so it doesn’t add too much moisture to the puree.

11. Puree: Just like in the first method, puree the pumpkin pieces until smooth. If the puree is too thick, you can add some of the cooking water to make it creamier.

12. Use or store: You can use this puree right away or freeze it for later. It’s perfect for pumpkin pie, pancakes, or as a base for baby food.

Ingredients

* 1 Hokkaido pumpkin (or butternut squash)
* 1 tbsp olive oil (Oven variant)
* 100 ml Water (Pot variant)
* Salt (for savory versions)
* 1 pinch of cinnamon, nutmeg or vanilla (for sweet variations)

Pumpkin puree is the perfect side dish for cold fall and winter days. It is easy to prepare, healthy and incredibly versatile. With just a few ingredients such as a fresh Hokkaido pumpkin, some olive oil and spices, you can conjure up a creamy puree that can be enjoyed either savory with salt or sweet with cinnamon and nutmeg.

Cook Time:	30 min
Prep Time:	10 min
Total Time:	40 min
Category:	Supplements
Cuisine:	North America
Yield:	4-6
Method:	Cooking/ baking

Instructions

1. --------- Oven variant ---------

2. Prepare the pumpkin: Wash the pumpkin, cut it in half, and remove the seeds. Then cut it into small cubes.

3. Cook the pumpkin: Place the cubes in a pot with 100 ml of water or broth and cook them over medium heat for 15–20 minutes until they are soft. Stir occasionally and add more water if needed.

4. Drain the water: Drain the water and let the pumpkin steam off for a bit.

5. Make the puree: Blend the pumpkin cubes directly in the pot with an immersion blender, or use a regular blender, until you have a smooth mixture. Add water or broth if needed to adjust the consistency.

6. Season to taste: For savory dishes, season the puree with salt, pepper, and butter, or for sweet variations, add cinnamon, nutmeg, or vanilla and adjust to taste.

7. --------- Pot variant ---------

8. Prepare the pumpkin: As in the first method, cut the pumpkin in half, remove the seeds, and cut the flesh into pieces. You don’t need to peel a Hokkaido pumpkin, but you should peel a butternut squash.

9. Cook the pumpkin: Place the pumpkin pieces in a pot and add enough water to just cover them. Cook the pumpkin over medium heat for about 15–20 minutes, until soft. You can check the tenderness with a fork.

10. Drain the water: Once the pumpkin is tender, drain the water. Let the pumpkin steam briefly so it doesn’t add too much moisture to the puree.

11. Puree: Just like in the first method, puree the pumpkin pieces until smooth. If the puree is too thick, you can add some of the cooking water to make it creamier.

12. Use or store: You can use this puree right away or freeze it for later. It’s perfect for pumpkin pie, pancakes, or as a base for baby food.

Ingredients

* 1 Hokkaido pumpkin (or butternut squash)
* 1 tbsp olive oil (Oven variant)
* 100 ml Water (Pot variant)
* Salt (for savory versions)
* 1 pinch of cinnamon, nutmeg or vanilla (for sweet variations)

How to Adapt the Puree for Different Dishes

The great thing about the puree is its versatility. You can use it in both savory and sweet dishes. Here are a few ideas on how to incorporate into your recipes:

For savory dishes:

◉ Pumpkin Soup: Use the puree as a base for a creamy soup by mixing it with vegetable broth, coconut milk, and spices like curry or nutmeg.

◉ Pumpkin Risotto: Stir the puree into a creamy risotto for an intense flavor and great color.

◉ Pumpkin Gnocchi:
Mix the puree with flour and potatoes to make vegan gnocchi – super delicious!

For sweet dishes:

◉ Pumpkin Pie: The puree makes pumpkin pie wonderfully moist and gives it the perfect consistency. Just season with cinnamon, nutmeg, and a bit of sugar.

◉ Pumpkin Pancakes: Use the puree in your pancake batter to create fluffy and healthy pumpkin pancakes.

◉ Smoothies: A spoonful of pumpkin puree in your smoothie gives it a creamy texture and an autumnal note.

Additional Tips or Variations:

◉ Quick Sweet Version: If you prefer it sweet, add a bit of maple syrup or honey to the puree. Cinnamon and nutmeg give the puree a warm touch, perfect for fall.

◉ Quick Savory Version: Cook a clove of garlic and some thyme with the pumpkin, and finish it off with a splash of cream or olive oil. This goes great with potatoes or meat dishes.

◉ Storage: Your puree will keep in the fridge for 3–4 days and freezes well, so you can use it later.

◉ Make Ahead: You can freeze the puree in portions to have it ready whenever you need. It will last up to 3 months in an airtight container in the freezer.

This way, you’ll always have the perfect base for a variety of pumpkin dishes!

Have fun trying it out and ¡buen provecho!

Have you already discovered the recipe that combines German and Spanish cuisine? Comment on your experience and share it with your friends.

Your Steffi & Marius

Wir sind zwei deutsche Auswanderer und auf emigres-life nehmen wir Dich mit auf unsere Reise in ein neues Leben.

In unserem Projekt schwingt das Pendel meist in Richtung stressig oder chaotisch und weniger in Richtung tiefenentspannt.

Wenn du also wissen willst, in welches Fettnäpfchen wir als nächstes treten oder welche Hürden vor uns liegen und wie wir sie überwinden, dann bleib dran.