The Pumpkin Season just started…yeaaah… . Do you like pumpkin? Do you know what to cook with pumpkin? Do you want to experiment a bit? I was always looking forward to the pumpkin season, as there are some seasonal pumpkin markets around to which I love to go. Furthermore, I love that there are so many different kinds of pumpkins. To be honest, I did always cook with butternut and Hokkaido. And with cook, I mean doing soup. I was using google a lot to look up new recipes or had a look in seasonal cooking magazines, but the recipes never satisfied me so that I didn’t cook more than soup out of them. But there is way more you can use pumpkins for. If you experienced the same than me, I am going to show you a solution to that problem 🙂
I am experimenting a lot so that I can share my own recipes with you. We will start from the basic pumpkin puree, over pumpkin spice latte and pumpkin salad dressing. You will see…be excited and make sure to visit my blog as often as you can – don’t miss that pumpkin season.
Today, we are going to start with the basics on how to cook a pumpkin and to do our own homemade pumpkin puree. It’s so easy to make, the store-bought one will from now on be the past =)
My favourite pumpkin is the Hokkaido – You do not have to peel it -> Yes you did read correctly, we can eat it with the skin. So wash it, cut away the brown stem on top, cut into pieces and throw away the pumpkin seeds -> A tablespoon works the best to take out the seeds.
There are many different ways to cook pumpkins. As I have a steamer at home (lucky me), I prefer to use my steamer when it comes to vegetables. It’s a very gentle way to cook them. Most of the people do not have one at home, so just cook it in a pot with hot water like pasta (but without salt).
Basic Pumpkin Puree
Wash, stone, and cut the pumpkin into pieces.
Steam them at 96° C for 20 minutes.
If you do not have a steamer, put the pumpkin in a pot with cooking water and leave it for about 20 minutes over medium heat.
Put the hot pumpkin on a plate, add two tablespoons of water and smash it with a fork. If you use a mixer, it will get smoother, but it will do just fine with the fork.
This is just a basic recipe. You will need it for my other pumpkin recipes or for your other preferred recipes, for which you do not want to use the store-bought pumpkin puree anymore. For most of the recipes you will need about 100g pumpkin puree, but feel free to double the amount if you do want to have a bit on stock. But then make sure to store it in a clean glass jar in the fridge.