Pumpkin puree on stove top/hob
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
- Pumpkin- 2 – 3 lbs (~1 to 1.25 kg)
- 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.
- 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
- Can roast the pumpkins in oven if peeling and chopping is a tedious process then the roasting time is i more.