Pumpkin purée is certainly one of the most practical recipes for the autumn season. You can use it to create a wide variety of dishes, both sweet and savoury. Making pumpkin purée is very simple, and anyone can do it. It's a good idea to make a larger batch of purée and then use it for everyday cooking or freeze it for later. So, are you ready for autumn flavours? You can find more details below.

Pumpkin purée – which pumpkin is best? 

To make pumpkin purée, I usually use Hokkaido, Kabocha, or Hopi orange varieties – these pumpkins yield a thick, creamy purée. However, most available pumpkin varieties will work well for this purpose. Keep in mind that the consistency may vary depending on the type of pumpkin used. 

I often use Hokkaido pumpkins because they don't need to be peeled. And anyone who has ever peeled a pumpkin knows how time-consuming it can be. 

What if the purée is too runny? 

If your pumpkin purée turns out too runny, there's a simple way to thicken it. Just pour the prepared purée into a saucepan (preferably one with a thick bottom) and simmer it over very low heat, stirring occasionally. Let the excess water evaporate until you achieve the desired consistency.

What can you use pumpkin purée for? This versatile purée can be used in cakes, desserts, autumn drinks, creamy soups, and many other sweet or savoury dishes. Below are a few tried-and-tested recipes using pumpkin purée: 

• Hokkaido pumpkin cake | Gluten-free recipe
• Pumpkin pancakes with maple syrup 
• Wholemeal pumpkin muffins with white chocolate
• Pumpkin and cinnamon smoothie 

Pumpkin purée

You can use it to create a wide variety of sweet and savoury dishes.

Print Pin Recipe

Prep Time 45 minutes mins

Total Time 45 minutes mins

Course Base for dishes

Ingredients

  

• 2 2 Hokkaido pumpkins
• 1 tbsp rapeseed oil (optional)*

Instructions

 

• Preheat the oven to 190°C.
• Cut the pumpkin in half, then into quarters. Remove the seeds and the fibrous centre, and cut the pumpkin into smaller pieces.
• Place the prepared pumpkin pieces into a roasting pan, drizzle with a tablespoon of oil (if using), and mix well. Roast for about 30 minutes, or until soft. Once roasted, set aside to cool.
• Blend the cooled pumpkin into a smooth purée using a jug blender or food processor. If the purée is too thick while blending, add a small amount of water. Done!

Notes

*Adding a small amount of oil prevents the pumpkin pieces from sticking to the roasting pan, but you can skip it entirely if preferred.

* From two Hokkaido pumpkins, you'll get approximately 700 ml to 1000 ml of purée, depending on the size of the pumpkins. 

Keywords pumpkin, pumpkin purée

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