Pumpkin puree on stove top/hob

Pumpkin puree on stove top final

About:

Pumpkin puree, a smooth and flavourful mixture of pure pumpkin, provides the foundation for many delightful desserts. From pies and tarts to muffins and quick breads, pumpkin puree makes these sweet treats delicious.
It’s great to make this recipe ahead and freeze so that you’ll have plenty on hand to add to seasonal sides or your go-to pumpkin pie. You can use the pumpkin puree in any recipe that calls for canned puree. As a general rule, 3 pounds of fresh pumpkin will yield about 3 cups of mashed and cooked pumpkin.

Yields: 4-5 servings
Preparation time: 45 minutes to 1 hour (peeling and chopping included)
Cooking time: 30 minutes

Ingredients:

  • Pumpkin- 2 – 3 lbs (~1 to 1.25 kg)

Procedure:

  • Rinse the pumpkin thoroughly and then using a serrated knife cut the pumpkin in half.
  • Scoop off the strings and seeds using a spoon or scooper.
  • Then cut into 8-10 pieces lengthwise and then chop into pieces small enough to fit into a steaming basket. (as small the pieces are reduces the steaming time)
  • Begin to boil the water in a large pot and place a steaming basket/collander.
  • Once the pumpkins are chopped place in the basket and steam for 15-25 minutes-when the knife or toothpick easily pierces its skin then it’s done.
  • Allow it to cool, then peel or cut skin off and discard.
  • Then puree the steamed pumpkin meat using blender/food processor.

For storage:

  • Puree can be refrigerated in a tightly sealed container up to 3 – 4 days or stored in the freezer for up to 6 months
  • Once the puree has cooled entirely, place in freezer containers or ice cube trays. Leave room at the top (headspace) of the containers or individual ice cube compartments. Label, date and freeze the puree for future use

Note:

  • Can roast the pumpkins in oven if peeling and chopping is a tedious process then the roasting time is i more.
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on November 19, 2014, in Indian, Sweets and tagged . Bookmark the permalink. 11 Comments.

  1. Perfect recipe for the season C:-)

    Liked by 1 person

  2. Putting the puree in ice cube containers is brilliant. Such a great idea. You can pop them out and store in ziplock bags. I need to start making puree rather than buying canned,

    Like

  3. I also quite like to just shove the pumpkin in the oven and bake it and then extract the puree it’s drier that way

    Liked by 1 person

  4. So much nicer to make your own 🙂 I really don’t like the tinned stuff 😦

    Liked by 1 person

  1. Pingback: Baked – Pumpkin Donuts with butterscotch sauce (Using muffin pan) | Chitra's Healthy Kitchen

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