Easy Homemade Pumpkin Puree
Easy Homemade Pumpkin Puree, a fast and easy no oven Pumpkin Puree, no additives, no salt just pure Pumpkin. Vegan, Vegetarian, gluten free.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 3 cups
BOILED OR ROASTED PUMPKIN PUREE
- 4-6 pound pumpkin (2-4 kilos)
BOILED PUMPKIN PUREE
Clean and chop pumpkin into 1-2 inch size pieces, place in large pot, cover with water and bring to a boil, continue on a low boil until tender.
Drain and place in a blender, blend until smooth. Use in sweet or savory dishes. Place unused puree in glass or plastic containers and refrigerate for up to 7 days or several months in the freezer. Enjoy!
ROASTED PUMPKIN PUREE
Preheat the oven to 375 degrees, then slice the pumpkin in half, be sure to cut crosswise through the stem then scoop out the seeds and strings.
Place the halves, cut-side down, on a parchment paper lined baking sheet. Roast uncovered, for approximately 40-60 minutes, or until tender. Let cool.
Roasted Pumpkin is already soft so you can mash it with a fork or puree it in a blender or food processor.
Calories: 353kcal | Carbohydrates: 88g | Protein: 13g | Fat: 1g | Sodium: 13mg | Potassium: 4624mg | Fiber: 6g | Sugar: 37g | Vitamin A: 115775IU | Vitamin C: 122.4mg | Calcium: 286mg | Iron: 10.9mg