How to make Pumpkin Puree
There have so many ways to make your own pumpkin puree, like: steaming, boiling, roasting.
Most of the people like steaming, it will give the pumpkin puree soft, but contain more liquid; boiling give the puree a bit more watery.
But I prefer the roasting, it can keep the moist and retain the most of the flavour.
You can give the pumpkin a bit more flavour by sprinkling some spices onto the cut side before roast in the hot oven, like the ground nutmeg, cinnamon, paprika,..
Here is how I prepare it: firstly, I’ll utilize a sharp knife to half the pumpkin. Be cautioned, some of the pumpkins are too hard to cut or peel the skin, maybe you need a Chinese cleaver to assist you.
Preheat the oven to 400ºF/ 200ºC/ 180ºC (fan oven). Turn the cut side down on a large baking tray, bake for around an hour or so on, until you easily to insert a skewer into the thickest part of the pumpkin. The time is quite considerably by the size or thickness of your pumpkin, so around an hour, do check it after an hour to make sure it is cooked.
After it’s cooked, take out from the oven and leave it cool in the room temperature. You can scoop out the flesh when it is still warm, it is easier way that I like to do.
Put the flesh of the pumpkins in a food processor, and blend until smooth and creamy.
Here are some hints for you to share, some of the pumpkin contains more fluid, but some others not. So check out which kind of your pumpkin is, maybe you need to add some liquid to blend with the flesh together.
Store the pumpkin puree in an airtight container, label it with the weight and date (that’s the way I always do), it can keep in the freezer after it is completely cool.
*Usually, I’ll roast a large batch of pumpkins, make the puree, pack in box, label it and keep in freezer. It can keep me going for nearly a year.