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How to Make Pumpkin Puree

How to Make Pumpkin Puree. Durst Organic Growers. Selecting and storing fresh Pumpkin. For cooking, select the small 'pie' types, such as Sugar Pie, or Kabocha varieties

sebastian-rowland
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How to Make Pumpkin Puree

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  1. How to Make Pumpkin Puree Durst Organic Growers

  2. Selecting and storing fresh Pumpkin For cooking, select the small 'pie' types, such as Sugar Pie, or Kabocha varieties Try to select firm, round pumpkins that feel heavy for their size. Avoid buying a pumpkin with blemishes or soft spots. A good selection should have a 2- to 3-inch stem intact. Fresh pumpkins can be stored for up to 2 months in a cool, dry dark place. The ideal temperature range for storage is 55 to 59F. Pumpkins should not be stored below 50F and should not be refrigerated.

  3. Cooking Methods Winter Squash & Pumpkin can be cooked several different ways. Methods can include, roasting, boiling, and microwave. To roast in the oven set the temperature to 350°F.

  4. Preparing the Pumpkin Choose a 3 to 4 pound pumpkin for preparing puree. Rinse the pumpkin under cold water to remove any dirt or debris from the outside of the pumpkin; wipe dry with a cloth or paper towel.

  5. Weights & Measures 1-3/4 cups of puree is equal to 1 (15-oz.) can of solid pack pumpkin puree. Three pounds of fresh pumpkin will yield about 3 cups mashed cooked pumpkin. You can use Fresh Pumpkin Puree in recipes or substitute it for the same amount in any recipe calling for solid pack canned pumpkin.

  6. Roasting Pumpkin Cut the pumpkin in half and scoop out the seeds and remove the fibers. Preheat the oven to 350 degrees and then place the pumpkin, with the cut side down, on a baking sheet. Bake uncovered for about 1 hour. Use a fork to test the pumpkin and when the pumpkin feels tender, it is done. Let the pumpkin cool completely.

  7. Microwave Method An easy way to cook fresh pumpkin is in the microwave. Cut the pumpkin in half, discarding the stringy insides. Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Let the pumpkin cool completely.

  8. Boiling Cut the pumpkin in half, discarding the stringy insides. Peel the pumpkin and cut it into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the pumpkin chunks are tender. Drain and let the chunks cool completely.

  9. Making the Puree Drain off the liquid and scoop the pulp. Place the pulp in a food processor or blender and process until smooth. You could also mash the pulp with a potato masher. Place the pulp in a strainer and allow the liquid to drain off for up to 1 hour. When the pulp is as thick as canned pumpkin, it is done draining.

  10. Fresh Pumpkin Puree You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months, enabling you to enjoy fall pumpkins for months to come.

  11. How To Preserve Pumpkin Puree... • Homemade pumpkin puree freezes beautifully for later use. • To freeze: • Allow prepared puree to cool completely. • 2. Measure puree into 1-3/4 cup portions and place in clean ridged freezer containers (leaving 1/2-inch headspace). • 3. Label and date. Freeze for up to one year.

  12. Now What will we do with the seeds…?

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