How to Make Pumpkin Puree

Every 12 months, eighty % of the pumpkins developed in the United states are harvested in Oct. Commercially canned puree is in all probability the most acquainted edible form of this preferred autumn make, having said that the delicate, somewhat sweet flesh of contemporary pumpkin tends to make an superb dish when baked, boiled, sauteed, steamed or microwaved. The pumpkin seeds, as nicely, may well be toasted to produce a marvelously delicious and healthier snack.

This posting will talk about the method of picking the right cooking pumpkin and the technique for preparing homemade pumpkin puree.

Choosing and Storing New Pumpkins…

  • For cooking, decide on the tiny ‘pie’ types, frequently known as sugar, cheese or milk pumpkins – the ‘jack-‘o-lantern’ pumpkins are not as sweet and the flesh is tricky and stringy. (If unsure, request your grocer to assistance decide on the right assortment.)
  • Generally decide on organization, seem pumpkins that truly feel weighty for their size. The rind should not have any blemishes or soft spots and a 2- to 3-inch stem should be intact.
  • New pumpkins may well be stored in a awesome, dry dim position for up to 2 months. Perfect temperature vary for storage is fifty five to 59F (twelve.five to 15C). Do not retail outlet down below 50F (10C) and do not retail outlet contemporary pumpkin in a refrigerator or wrap in plastic.

    How to Prepare Handmade Pumpkin Puree…

    The adhering to recipe will generate a least of 1-3/four cups of puree — equal to 1 (fifteen-oz.) can of sound pack pumpkin puree. (Three lbs of contemporary pumpkin will generate about 3 cups mashed cooked pumpkin.) Any leftover puree may well be frozen – see freezing directions down below. Use this puree in recipes or substitute it in the identical volume in any recipe contacting for sound pack canned pumpkin.

    1. Select a 3 to four pound sugar (‘pie’) pumpkin for preparing puree. (Below no situations cook or consume a carved Halloween pumpkin as the slash surfaces breed bacteria.)

    2. Preheat oven to 350F (175C).

    3. Just prior to baking, rinse the pumpkin beneath chilly water to remove any dust or debris from the outside of the pumpkin wipe dry with a cloth or paper towel.

    four. Break up the pumpkin in 50 % and remove the seeds and stringy fibers by scraping the insides with a metallic spoon. Discard fibers and preserve seeds for toasting, if desired.

    five. Rub the slash surfaces of the pumpkin with canola oil and position the 2 halves (slash-facet-down) in a roasting pan. Include 1 cup of water.

    six. Bake in preheated oven until finally pumpkin flesh is tender when pierced with a knife (around ninety minutes).

    7. Get rid of the pumpkin halves from the oven and position them on a chopping board or other flat surface area to awesome.

    eight. When awesome more than enough to tackle, scoop the baked flesh out of every pumpkin 50 % with a spoon.

    nine. Puree pumpkin in a meals processor equipped with a metallic chopping blade or mash by hand.

    ten. Position the puree in a sieve lined with a paper-towel or espresso filter and established more than a deep bowl. Let drain, stirring occasionally until finally the puree is as thick as canned sound pack pumpkin, around 1 to 2 several hours. (Significant: Do not allow for cooked pumpkin to established at room temperature for a longer time than two several hours in the method of earning puree.)

    Be aware: Pumpkin may well also be slash into chunks and steamed or cooked in boiling water until finally soft. Get rid of pulp from rind then mash or run via a meals mill or meals processor. For the reason that this technique yields a extra ‘watery’ puree, it is essential to drain out moisture as outlined over, or by carefully warming in a weighty-bottomed saucepan to remove any excess water prior to use.

    How To Maintain Pumpkin Puree…

    Handmade pumpkin puree freezes superbly for later use.
    To freeze:

    1. Allow for prepared puree to awesome absolutely.

    2. Measure puree into 1-3/four cup portions and position in cleanse ridged freezer containers (leaving 1/2-inch headspace).

    3. Label, date, and freeze for up to one 12 months.

    Cooking With Pumpkin Puree…

    Not only is pumpkin puree an superb supply of vitamin A, lower in sodium and excess fat-no cost — it is also quite functional. Whether making use of homemade or commercially canned puree, it is an component that may well be used in preparing an unlimited amount of pie, cake, cookie, muffin, sweet bread, pancake, creamy soup and elegant bisque recipes.

    Why not consider swirling some into a steaming bowl of product of wheat cereal together with some maple syrup? Maybe think about perking up everyday mashed potatoes by mashing in some pumpkin puree and bitter product. Just be inventive and use your creativeness – also preserve in thoughts that most recipes that phone for winter squash or sweet potatoes may well be correctly get ready by substituting pumpkin.

    Copyright 2005 Janice Faulk Duplantis



  • Resource by Janice Duplantis

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