Easy Pumpkin Puree

Easy Pumpkin Puree

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Sometimes I make this pumpkin puree as a side dish instead of mashed potatoes. You can use any kind of pumpkin.


Serves: 6 

  • 2 small (about 1.5 kg) pumpkins
  • 1 tablespoon butter
  • 6-8 fresh bay leaves
  • about 1/2 - 1 tsp salt
  • about 1 tablespoon maple syrup (more to taste)
  • 100g butter

Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

  1. Preheat oven to 190 degrees C.
  2. Cut the pumpkins in half lengthwise then scrape out the seeds and strings. With the cut side up on a baking tray cover with the tablespoon of butter.
  3. Bake in preheated oven for about 1 hour until the flesh is soft.
  4. Meanwhile, put the 100g butter with bay leaves in a small saucepan and melt over low heat. Let simmer or sit while still hot for about 10 minutes to make sure the bay leaf flavour infuses.
  5. Scrape the pumpkin flesh with a spoon from the skin and place in a bowl.
  6. Remove the bay leaves from the butter then mash into the pumpkin. Season with salt and finally stir in the maple syrup.

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