Servings: 2 cups pumpkin puree

Pumpkin Puree - 3 easy ways wo make it!

A simple recipe for pumpkin puree. You can make it either classic in the oven, or super quick in the microwave, or cooking in the pot. The pumpkin puree can be stored in a refrigerator for about 5 days or frozen in stock.
Print Pin
Course: Basics, Breakfast, Dessert, Drinks, Lunch & Dinner, Main Course, Side Dish, Snack, Soup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Bianca Zapatka

Ingredients

  • 1 pumpkin or squash *see recipe notes (I used "red kuri squash")
  • olive oil for brushing

Instructions

Preparation in the microwave:

  • Rinse and dry the pumpkin. Cut the pumpkin in a half, then cut off the ends. Scoop out the seeds and strings with a spoon, then cut into smaller pieces.
  • Place the pumpkin pieces in a baking dish with a little bit of water. Cover the baking dish and microwave for about 2-3 minutes or until the pumpkin pulp is soft.
  • Blend the soft pumpkin pulp in a blender until creamy (or use an immersion stick blender).

Preparation in the oven:

  • Preheat your oven to 400°F (200°C).
  • Rinse and dry the pumpkin. Cut the pumpkin in a half (or quarters), then cut off the ends. Scoop out the seeds and strings with a spoon.
  • Place the pumpkin halves (or quarters) cut-side-down on a lightly greased baking sheet or baking dish. Brush the pumpkin with a little bit of oil and bake until the pulp is soft, about 25-50 minutes (depending on the size of your pumpkin).
  • Remove the skin if needed, then blend the soft pumpkin pulp in a blender until creamy (or use an immersion stick blender).

Preparation in the pot:

  • Rinse the pumpkin, cut in a half, then cut off the ends. Scoop out the seeds and strings, then cut into smaller pieces.
  • Place pumpkin pieces in a pot with boiling water. Cook until soft, about 10-15 minutes (depending on the size of your pumpkin).
  • Then drain and blend the soft pumpkin pulp in a blender until creamy (or use an immersion stick blender).

Notes

  • If using a Hokkaido Pumpkin (red kuri squash), you don't have to peel it because the skin gets soft after cooking. My 2 lbs Hokkaido pumpkin yielded 1 pound of pumpkin puree, about 2 cups.
  • If using butternut squash or another kind of pumpkin, you have to remove the skin but it peels off easily after cooking.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!