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Instead of roasting just one pumpkin, try doing two at one time so you can have pumpkin puree even in May.

Body+Soul, October 2007

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Read the full recipe after the video.

Recipe Summary test

prep:
10 mins
total:
5 hrs
Yield:
Yields about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Snap off the pumpkin's stem and halve the gourd lengthwise. With a spoon or melon baller, remove seeds and rinse for roasting or discard.

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  • Place pumpkin halves cut-side down on a large rimmed baking sheet. Roast until tender, about 1 hour.

  • When cool enough to handle, scoop out cooked pumpkin flesh; discard skin. Transfer pumpkin flesh to a food processor; process until smooth.

  • Set a colander in a large bowl and line with a double-layer of cheesecloth. Place pumpkin puree in cheesecloth. Cover with plastic wrap and place in refrigerator to drain, at least 4 hours, and up to 3 days.

Cook's Notes

Kept in the freezer, the puree will last for up to 6 months.

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