Pumpkin puree is one of the most versatile items to have in your pantry. It adds incredible moisture and juiciness to pies and pastries and tons of flavor to soups and goulashes. On top of that, pumpkins are super healthy and nutrient rich, so take advantage of them while they’re in season!
We’ve got two easy ways to make pumpkin puree ahead of time, baking and boiling, that can later be frozen until you’re ready to whip up another fall inspired recipe!
- 1 medium sized Hokkaido pumpkin
- Cut the pumpkin into quarters and separate the skin and seeds from the flesh
- Cut into even sized smaller pieces and cook for 20-30 minutes at low heat 90°
- Once the pumpkin is tender puree it using the MixSy
- Store in VacSy containers until use
- Cut the pumpkin into quarters and remove the seeds and fibers
- Preheat oven to 220°C and bake for 45-50 minutes, or under tender and golden
- Remove from oven and wait until cool enough to handle
- Separate from skin and puree using the MixSy