Cookware needed:
- Oven
- Rimmed baking sheet
- Blender / Food processor
Ingredients:
- 1/2 small pumpkin
- 1/2 cup of water
Method:
Preheat oven to 180C / 350F.
Scrape out the seeds and strings inside of the pumpkin and discard the seeds. (We won't be using pumpkin seeds for this recipe).
Place the pumpkin (cut side down) on a rimmed baking sheet.
Fill the pan with approximately 1/2 cup of water.
Bake in the oven for around 20-30 minutes until the pumpkin is soft to a point you can press on it with a spoon.
Once the pumpkin is soft enough, remove the pumpkin from the oven and let it cool down.
Once cooled, scrape out the flesh of the pumpkin with a spoon, put the flesh into a blender or food processor, and process until the pumpkin is smooth.
Store the pumpkin puree in an airtight container and in the fridge if you are not using it immediately. You should be able to keep this puree in the fridge for 1-2 days maximum.
Note:
I chose to use the oven baking method because the pumpkin flesh will have less moisture than using a microwave or steamer. If you use a microwave/steamer you will yield a much watery puree and it will affect the recipes we use the pumpkin puree in.
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