• Meat Recipes
  • Meatless Recipes
  • Sugary Treats
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Fuss Free Cooking

With A Side of Lifestyle

  • Home
  • About
  • Collaboration
  • Contact
  • Index
  • Recipes
    • Kitchen Tips
    • Meat Recipes
    • Meatless Recipes
    • Sugary Treats

Everyday Ingredients Meatless Recipes

Make Your Own Fresh Pumpkin Puree

Make your own fresh pumpkin puree a3

We are way past Autumn down under in Australia; yet somehow the idea of Halloween had made me crave pumpkin all over again! The good thing is my love of all things pumpkin. My favourite thing about pumpkin is it’s natural sweetness, and it’s soft and fluffy texture, when it’s cooked. What I don’t like about pumpkin is the hassle involved in cutting and removing it’s skin. I think you know what I mean! How many of you have cut into a rather large pumpkin and just struggled to remove the top? My advice is to use a strong and sturdy knife (and hopefully that comes with a side order of a strong and sturdy man haha 🙂 )

All jokes aside though I decided to use my pumpkin to make a bit of pumpkin puree. Since I haven’t come across canned pumpkin puree yet making pumpkin puree was not as difficult as I’d imagined!

Here’s how I did it.

a5

a6

a7

a8

a9

Make your own fresh pumpkin puree

To make one and half cup of pumpkin puree:-

  • 1/2 pre-cut butternut pumpkin, seeds removed
  • Water
  • A baking tray

Method:-

Preheat oven to 200c/400F.

Place the butternut pumpkin cut side down on a baking tray.  Add water enough to cover the baking tray and bake the pumpkin for 20 – 30 minutes. Allow the pumpkin to cool and use a spoon to scrap the flesh out. Mash the pumpkin or  transfer  it to a food processor to blend until smooth.  You can keep it in the fridge in a container for a couple of days.

 

Make your own fresh pumpkin puree a4

 


4 Comments

Stay Up To Date

Get all the latest recipes straight to your inbox

« Homemade “Instant Shin Ramyun Hot Spicy Ramen”
4 Ingredients Coconut Pumpkin Butter »

Comments

  1. Nilou says

    October 23, 2013 at 10:04 am

    Never knew you could do this in the oven! Really good to see it worked for you, I hope it will work for me 2 🙂
    For what recipes do you use pumpkin puree for?

    Reply
  2. Emily says

    October 23, 2013 at 12:58 pm

    Pumpkin puree is a very versatile ingredient. I will have a recipe up using the pumpkin puree on this coming Friday.

    I hope this helps! 🙂 xx Emily

    Reply
  3. Alison says

    October 24, 2013 at 1:28 am

    What beautiful colour! I tried to do this once in a dry pan and the squash came out positively dry, chalky and disappointing. Nice to know a bit of water can make the difference. Thanks for sharing!

    Reply
  4. indianFood says

    July 26, 2018 at 9:08 am

    Hello Emily
    This is this is really easy in making. this tip is very helpful.
    sharma’s kitchen provide a flavored milk and smoothies which is also very delicious.
    for more details visit: https://sharmaskitchen.com.au/

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Fuss Free Cooking aims to make your weeknights cooking a breeze & tasty.

For business enquiries, including paid partnerships and collaborations, contact me directly by completing the contact form here. I look forward to hear from you.

Search this blog

On My Youtube Channel

Food Advertising by logo
Instagram Feed
Something is wrong.
Instagram token error.
Follow

Leftover Makeover

Golden Fried Rice

Butter Fried Rice | Fuss Free Cooking

Butter Fried Rice

Easy Broccoli & Egg Fried Rice

10 Creative Leftover Recipes - Fuss Free Cooking

10 Creative Leftover Recipes

CHINESE EGG DROP SOUP, RICE PORRIDGE STYLE (AKA CONGEE)

Chinese Egg Drop Soup, Rice Porridge Style (aka Congee)

Disclaimer

This blog is a personal blog written, photographed and edited by me unless it was stated otherwise. The views and opinions expressed on this blog are purely the blogger’s own. Although it may claim otherwise, this blog does not offer any kind of professional advice, unless otherwise noted. See here for my disclosure policy.

© Fuss Free Cooking 2010 - 2019

Copyright © 2023 · Divine theme by Restored 316

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in