When fall arrives, pumpkin becomes the star of many recipes. But did you know that making homemade pumpkin puree opens up a world of possibilities in your kitchen? From fluffy cakes to creamy soups and irresistible sauces, this easy-to-make staple will allow you to add a special and healthy touch to your creations. Plus, by making the puree at home , you have complete control of the ingredients, without additives or preservatives , and you can freeze it to always have it on hand (or store it vacuum-sealed to extend its shelf life in the fridge for days and days until use).
In this post I explain:
- how to prepare pumpkin puree in a simple way so that it turns out perfect.
- Plus, you'll see how to use pumpkin puree later - it's so versatile!
- and recipes with pumpkin puree to put the recipe into practice.
Let's get to it!
Ingredients to prepare pumpkin puree (approximately 245 g)
- 500 g butternut squash
- 240 ml of water at room temperature
How to prepare traditional pumpkin puree
- Preheat the oven to 200°C (no fan, top and bottom heat only).
- Using a sharp knife, cut the pumpkin in half and remove the seeds along with the fibers inside, but leave the skin. Then, cut it into medium pieces to make it easier and quicker to bake.
- Place the pieces in a baking dish with the skin facing up and the flesh touching the dish. Add the water to the dish and bake for about 35-45 minutes, or until the flesh is tender when pierced.
- Allow the pumpkin to cool completely. Once cool, scoop out the pulp with a spoon and discard the skin.
- Blend the pulp in a blender (I use the Magimix ) or in a food processor until you get a very fine puree.
- Transfer the puree to a fine strainer or chinois, placing it over a bowl to drain off any excess liquid. If you want to make sure you remove all the water, you can put a coffee filter in the bottom of the strainer. This step is key (letting the excess water drain) , as pumpkin contains a lot of water and if we don't remove it, it could affect the consistency of your recipes.
Preservation of pumpkin puree:
Store the puree in an airtight container and refrigerate for up to a week, or in vacuum-sealed containers for up to 2 weeks . You can also freeze it for use within the next two months. You can make a good batch (just double the quantities if you wish) and have puree ready for future cake or cream recipes.
Now you have a perfect pumpkin puree, ready to be the star ingredient in your dishes. Go ahead and try it in your next cake and you'll see how it makes all the difference!
How to use pumpkin puree: recipes to get the most out of it
Pumpkin puree is super versatile and can add a delicious twist to many savory recipes! Here are some ideas:
1) Uses of pumpkin puree in savory recipes:
- Soups and Creams: Use it as a base for a classic pumpkin cream or combine it with carrot, ginger or coconut milk for a more exotic touch.
- Fillings : Mix the puree with ricotta cheese, nutmeg and parmesan to fill ravioli, lasagna or cannelloni.
- Stews and curries : Add it to meat, chicken or legume stews to thicken the sauce and give it a sweet and mild flavour. It is also perfect in a curry with chickpeas or lentils.
- Mashed potatoes : Combine with potatoes or sweet potatoes to make a smooth and tasty puree, ideal as a side dish for meat or fish.
- Risotto : Use it in a pumpkin risotto along with caramelized onions, white wine and Parmesan cheese for a creamy, comforting dish.
- Savory tarts or quiches : Mix with eggs, cream, cheese and spices to fill a quiche or savory tart.
- Breads and Buns : Add pumpkin puree to bread or focaccia doughs to give them a vibrant color and unique flavor.
- Sauces : Use it to thicken and flavor pasta sauces, such as a creamy pumpkin and sage sauce.
- Croquettes or fritters : Mix the puree with cheese, herbs and breadcrumbs to make croquettes or fritters that are crispy on the outside and creamy on the inside.
- Hummus : Combine pumpkin puree with chickpeas, tahini, garlic and lemon to make a different and flavorful hummus.
- Pizzas : Use as a base instead of tomato sauce and top with goat cheese, caramelized onions and walnuts.
- Savory omelettes or pancakes : Add it to the egg mixture or savory pancakes to give it a different touch.
2) Pumpkin puree in sweet recipes:
- Pies and Tarts : Use the puree as a base for a classic pumpkin pie or a pumpkin cheesecake.
- Cakes and Muffins : Add it to the batter of a cake, bundt cake or pound cake to add moisture and a delicious spiced flavor.
- Muffins and cupcakes : Mix the puree into the batter to make pumpkin spice muffins (cinnamon, nutmeg, cloves). You can decorate them with a cream cheese frosting.
- Cookies : Make them with pumpkin puree for soft, fall-like flavor.
- Pancakes and waffles : Add the puree to the batter to give it a different touch, perfect for a special breakfast.
- Ice Cream and Smoothies : Combine the puree with milk, spices, and vanilla ice cream for a smoothie, or use it as a base for homemade ice cream.
- Puddings and flans : Mix with eggs, milk and sugar to make a creamy pudding or pumpkin flan.
- Cinnamon Rolls : Add it to roll dough or use it in filling for an autumnal twist.
- Churros or donuts : Add to donut dough or fill churros with a spiced pumpkin cream.
- Truffles : Mix the puree with cream cheese, sugar and spices, then form into balls and cover them with chocolate or shredded coconut.
- Homemade Granola : Use to bind ingredients together for a spiced granola before baking.
- Oatmeal Bars : Mix with oats, nuts and spices to create energy bars.
- Individual Cheesecakes : Use the puree as part of the filling for mini pumpkin cheesecakes.
- Sweet bread : Add it to dough to make a sweet, spiced brioche-style bread perfect for toast.
- Porridge or baked oatmeal : Mix it with oats, spices and a little honey for a healthy and comforting breakfast.
I hope all these ideas inspire you to use pumpkin puree everywhere, a staple for so many things!
RECIPES WITH PUMPKIN PUREE!
I'll leave you with some recipes from the blog to get you started:
