How To Make Pumpkin Puree
Posted on 18. Oct, 2009 by Bethany in Desserts, Entertaining, gluten free, veggie
(Picture courtesy of Mowie from www.mowielicious.com- this guy is the real deal!)
It’s been quite the crazy week over here. So much going on with trying to organize the Food Blogger Connect conference with the fabulous Hilda from Saffron & Blueberry, the extraordinary Jamie over at Life’s A Feast and the cracking Mowie from Mowielicious. Mowie is so kind to let me use his beautiful pumpkin picture shown above.
Showers of emails later, a couple of e-hugs along with some “???” and we have managed to pull together a party that will be one to remember 09 with. We are so overwhelmed with the response and are so excited that bloggers from countries like France and Germany will be attending. It will be great to meet; exchange laughs, thoughts and lessons and last but not least, break bread!
As many of you may know, I’m not very keen on canned options. I completely understand that many times people just don’t have the time. I just happen to be one of those people that will make time, because food takes a big priority in my life. It’s also what I do. I always try to tell people that usually most of the steps can be taken during the commercial breaks of their favorite sitcoms. In my opinion, it’s more about good planning.
Today’s post will cover the first step to making the dessert that will be published in the next post: A luscious pumpkin mousse on a ginger-walnut crust with a brandy chantilly.
Pumpkin Puree
Cook time: 45 minutes
Prep time: 10 minutes
Pre-heat oven to 350F/180C/4G
Begin by giving your medium-sized pumpkin a nice quick bath. Pat dry.
Cut through the pumpkin vertically.
Using a spoon remove the seeds and pith from each half. Discard the seeds and pith.
Lay the pumpkin halfs, skin up on a baking sheet. Roast in the oven for about 30-45 minutes, till the skin has loosened and you can run a butter knife through the skin.
Remove from the oven and let them sit to partially cool for about 20 minutes. Be careful when turning them over as they release a lot of water.
Once cooled, remove the flesh.
Get a couple of pieces of cheese clothes and lay over a colander. Now fill it with the pumpkin flesh and give it a good squeeze before letting it sit in the fridge for a couple of hours or overnight.
Now blitz it for 1-2 minutes in a food processor
Hold on to it as I will be posting about pumpkin mousse and a pumpkin kebbeh in the next couple of days.
Love,
Bethx
Falafel Salad
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18. Oct, 2009
[...] This post was mentioned on Twitter by Bethany Kehdy, Barbara . Barbara said: RT @dksfood: (New Post) How to make pumpkin puree http://bit.ly/1JnqUc < I've been looking forward to this post! [...]
Mowie @ Mowielicious
18. Oct, 2009
Cracking, hon. Simply cracking! Love YOUR pictues =)
Jamie
18. Oct, 2009
Wow I never make my pumpkin purée like this – I steam it in just a tad of water – but I’ll bet this makes tastier purée with less water. Great! Thanks for sharing!
deeba
18. Oct, 2009
Beautiful post & envious get together. Love your pictures, and yes, I will make time for food from scratch. This is how I’ve made pumpkin puree the last 2 times, just didn’t put it into a cheesecloth. Gorgeous pictures!!
Rosa
19. Oct, 2009
I love pumpkins! That first picture is amazing!
Cheers,
Rosa
Cynthia
19. Oct, 2009
Nice!
SC
20. Oct, 2009
Hi! I just happened to stumble upon your post while googling pumpkin puree. I love your pictures. I also have a question: is it possible to freeze the pureed pumpkin? I love pumpkin soup and pie and pretty much everything that has it, so it would be really useful for me to make a big batch and use it along the way.
Thanks a lot. SC
Bethany
21. Oct, 2009
Hello Sc and thanks for stopping by! Yes you can definitely freeze the pumpking puree for later use!
All the best. bx
S.
21. Oct, 2009
I love pumpkins! To me, anything with pumpkin is a must-make/must-eat for Fall.
I can think of so many ways to use this puree…hmmm
awesome post, thank you :O)
Meeta
21. Oct, 2009
pumpkin puree from scratch always – never the canned stuff. it makes on savor the dish totally differently. the FBC will be hot!