Preparing Pumpkin Puree - BELGIAN FOODIE (2024)

How to Prepare Pumpkin Puree

Since pumpkin in cans is almost impossible to find outside of the United States, I usually prepare pumpkin puree fromfresh pumpkin.

If you need to follow this step, remember to leave the cooked pumpkin in a strainer over a bowl for about 30 minutes to eliminate the excess water. But do not throw this liquid out as it is absolutely delicious to drink as is or to add it to smoothies, oatmeal, soup or any other dish. This liquid is my autumn gold, as it is so refreshing.

Roasting vs. Boiling when Preparing Pumpkin Puree

Roasting Pumpkin

Most cookbooks recommend roasting pumpkin in the oven to remove the flesh from the skin. Roasting helps bring out the flavors of pumpkin. To prepare roasted pumpkin puree, you will need to cut the pumpkin into wedges and then place them open side down (skin on top) on a baking dish. You can cover the filled baking dishwith aluminum foil to capture the heat. Place the baking dish in a pre-heated 350°F / 180°C oven. Leave to roast 30 to 45 minutes until you can remove easily the flesh from the skin and mash with a fork.

Boiling or Steaming Pumpkin

Most times when I need pumpkin puree, however, I prepare it in a pot over the stove because I am too impatient to prepare it in the oven. I also find it easier to cook this way, especially if you are cooking large quantities of fresh pumpkin.

Beforehand, I simply remove the skin with a knife, chop up the pumpkin in smaller pieces, and then cook them in a potwith a little waterover the stove. It only takes a few minutes to remove the skin and another 15 minutes or so to cook the pumpkin. The pumpkin should be cooked just enough so you can break it down with a fork.

However, if you use canned pumpkin you can of course skip these steps.