Pumpkin Puree

Pumpkin Puree


2 people made this

Pumpkin puree is a versatile recipe that is great for preserving grown pumpkins and freezing. Later it can be used in cakes, pies, soups and even risotto.

Anna Lena

Serves: 6 

  • 1 butternut pumpkin
  • 2 tablespoons olive oil

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

  1. Preheat oven to 175 degrees C..
  2. Cut the butternut pumpkin in half length and scrape out the seeds. Cover the cut sides with olive oil then place the cut side down on a baking tray.
  3. Roast for 40-60 minutes (depending on size) until the skin of the pumpkin is wrinkled and the pumpkin flesh is soft.
  4. Allow the pumpkin to cool then scoop out the soft interior. Blend until smooth.

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