How to make homemade pumpkin puree

Hey there bumblebees,

as the wonderful season of pumpkins arrived here in germany, I go crazy for everything pumpkin, especially pumpkin spice. Beside my beloved pumpkin spice bread, I make my own pumpkin spice coffee syrup (fructosefree of course) and pumpkin soups or just pure pumpkin puree a lot!

pumpkin soup made from pumpkin puree

So because we live in germany pumpkin puree isn´t something you get canned in the supermarkets and alsoIlike to make things myself. Well and this is as easy as it can get! You can use hokkaido pumpkins as well as butternut squashes. I prefer butternut though, cause it contains more water, hence it´s easier to puree. Hokkaido ist harder to cut, but has a really nice flavour and you can eat the skin, but youll need a bit of water to make puree.

butternut squash to make pumpkin puree

Directions for butternut pumpkin puree

  1. Preheat your oven up to 350 fahrenheit or 180 celsius.
  2. Line your griddle and set aside.
  3. Cut in halves lengthwise (see picture), don´t cut off the top and the bottom.
  4. Using a tablespoon, scoop out the seeds.
  5. Place the pumpkin halves on the lined griddle, skin side up.
  6. Bake for around 45-60 mins. Use a fork to check if smooth. Check on the thickest part, not ehre the seed used to be.
  7. Take out and let the pumpkin cool down round 20 minutes or until you can touch it.
  8. When cooled down, use your hands to take of the peel. It´s a bit tricky and messy. Discard the peel.
  9. Cut or break apart and throw into your mixer or blender and blend until you have a smooth puree.

butternut squash roasted for pumpkin puree

Directions for hokkaido pumpkin puree

  1. Preheat your oven up to 350 fahrenheit or 180 celsius.
  2. Line your griddle and set aside.
  3. Cut off the top and mabe the hard part on the bottom and cut in halves lengthwise (see picture).
  4. Using a tablespoon, scoop out the seeds.
  5. Place the pumpkin halves on the lined griddle, skin side up.
  6. Bake for around 35-645 mins. Use a fork to check if smooth.
  7. Take out and let the pumpkin cool down round 20 minutes or until you can touch it.
  8. Cut or break apart and throw into your mixer or blender and blend until you have a smooth puree. If pumpkin puree starts to get to sticky or hard for the blender, add dashes of water until the pumpkin puree gets smooth.

Pumpkin Spice Bread

You can make the puree and store  in your fridge in an airtight container up to 5-7 days, but I usually use it up very fast.

Cheers to you! Love, ANNA VALERIA

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