Pumpkin Puree

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Once your pumpkin is skinned and gutted, you can start cutting it down into smaller pieces to work with.

1. Use a large, sharpened butcher knife, and cut the pumpkin flesh into cubed pieces.

2. Heat a large pot of water. If your puree will be for a savory dish, you can salt the water for taste. I use coarse kosher salt, but plain table salt works fine. Be sure to taste the water as you salt it so that it doesn’t end up too salty.

 

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3. Add the pumpkin cubes to the pot of water and bring to a low simmer. If your water boils, turn off the heat and place a lid on the pot. We want to soften the pumpkin pieces for pureeing in the blender, but we don’t want to boil them to mush.

4. Use a large spoon to stir the pumpkin pieces and test for softness. Once they are soft to the touch with the spoon, drain the water and transfer the pieces to your blender. Save a small amount of this water to add to your blender for the puree if needed.

5. Depending on your blender’s capacity, speed, and blade type, you may or may not need to utilize some of the water from your pot to puree your pumpkin. Whichever method you choose, you’ll want to end up with a puree that is thick and creamy in texture, and can slide off of a spoon. Not too watery, but not too thick.

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I forgot to snap a picture of my puree when it was finished, (#bloggerfail) but it had the same consistency as the pureed carrot pictured.

6. Once you’ve achieved the consistency needed for your puree, you can store it in containers in the refrigerator for immediate use (1-2 days) or freezer for later use. Purees work great for baby food, soups, and smoothies, and I’m a little mad at myself for not setting some aside for a smoothie after I was finished.

One thought on “Pumpkin Puree

  1. Pingback: Spicy Pumpkin Soup |

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