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Homemade pumpkin puree is so simple to make and only needs pumpkin and water as ingredients. Let me show you how to make pumpkin puree at home and ditch the storebought one forever.
Why Making Pumpkin Puree At Home?
First of all, it’s simple to make, and you only need
Roasted pumpkin puree is a basic recipe which can
How To Make Pumpkin Puree
- Cut the pumpkin in half.
- Scrape out all the seeds using a spoon.
- Chop the pumpkin into chunks.
- Roast them for 20 minutes at 200°C/395°F in your oven.
- Blend with one cup of water until creamy.
Using Red Kuri (Hokkaido) Squash is the simplest way to make this roasted pumpkin puree recipe, as you can eat the skin of this pumpkin. If you choose another winter squash, make sure to check out the recipe notes for the specific directions.
Can You Freeze Pumpkin Puree?
Yes, of course. If you don’t use all the pumpkin puree, simply freeze the leftovers up to a few months. There are two ways I can recommend to you:
- Freeze the pumpkin puree in small portions using freezer friendly air-tight container or freezer bags.
- Spread the pumpkin puree in an ice cube tray, freeze for a few hours, pop them out, and store your pumpkin ice cubes in a freezer bag. This way you always have small portions at hand.
Recipes Using Pumpkin Puree
More Pumpkin Recipes You’ll Love:
- Roasted Pumpkin Wedges with Tahini Sauce
- Roasted Fall Vegetables (with Pumpkin)
- Vegan Pumpkin Ginger Soup
- Coconut Butternut Squash Soup
Did You Try This Recipe?
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Homemade Pumpkin Puree
- 1 red kuri (hokkaido) squash (1kg/2lb), see notes
- 1 cup (240ml) water
- Preheat the oven to 200°C/395°F.
- Cut the pumpkin in half and scrape out the seeds using a spoon. Chop into chunks and bake for 20 minutes on a with parchment paper lined baking sheet.
- Blend the roasted pumpkin with the water until creamy. Add more water if needed.
- Store your pumpkin puree in your fridge for a few days. Or you can freeze it in portions using freezer bags for up to a few months.
- With an initial pumpkin weight of about 1kg/2lb, you will end up with about 2 jars (~800g/1.8lb) of pumpkin puree. You can choose a larger or smaller pumpkin and adjust the water measurement.
- Using Red Kuri (Hokkaido) Squash to make this recipe is the simplest way as you can even eat the skin of this pumpkin.
- If you prefer using another winter squash for homemade pumpkin puree, use this method:
- Cut the pumpkin in half, scrape out the seeds, and place with the flesh down on the baking sheet.
- Bake it for about 40 minutes. The baking time here is longer as you don’t cut the pumpkin into chunks. Check after 30 and 40 minutes until the flesh is soft.
- Blend first without water and add water only as needed.
- You can season the pumpkin puree with salt and pepper if desired. I prefer not to do so, as I like to add it to sweet and savory dishes and therefore don’t want too much salt and pepper in it. But this is up to you.