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
Method #1: Boiling
- 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° in your Zepter Cookware pot.
- Once the pumpkin is tender puree it using a blender.
- You may store both the puree and any leftovers in your VacSy Vacuum sealable containers for future use.
Method #2: Baking
- Cut the pumpkin into quarters and remove the seeds and fibers
- Preheat oven to 220°C and bake for 45-50 minutes, or until tender and golden
- Remove from oven and wait until cool enough to handle
- Separate from skin and puree using a blender
Don’t let the seeds go to waste either! Wash them, add a salt little and bake at 200°C for 15-20 minutes or until golden brown; stir occasionally.
Store your leftover ingredients and prepared puree for future reuse in your VacSy Vacuum sealable containers. This will help prolong the freshness up to 5X, allowing you to reuse it over a longer period of time. You will also save time and money by eliminated the need to repurchase the ingredients due to them being unused and going bad. Not to mention, your carbon footprint is drastically reduced since you are cutting the amount of waste caused from prematurely spoiled food.