In England and America you can simply buy canned pumpkin or pumpkin puree in the store. In the Netherlands it’s a lot harder to find, but luckily you can easily make it your own pumpkin puree!
Making pumpkin puree is very easy. You can make pumpkin puree in 2 different ways, by cooking or roasting, but I find the taste stays more intense by roasting the pumpkin, so I will always opt for roasted pumpkin puree.
This is what you need for 1 liter of pumpkin puree
- 1 large pumpkin
- Preheat the oven to 175 ° C.
- Wash the outside of the pumpkin so that there’s no more sand on it.
- Cut the pumpkin into 4 pieces and scoop out the seeds and slimy parts.
- Cut the pumpkin pieces again afterwards so that you get 8 pieces.
- Place the pumpkin with the peel down on a baking sheet with baking paper and put them in the oven.
- Roast the pumpkin in the oven for 35 to 45 minutes. If you have a very fresh pumpkin, small puddles of moisture remain in the pumpkin pieces, don’t throw this away. Pumpkin puree can sometimes become a bit dry and pumpkin juice ensures that you can wet the puree without losing taste.
- Allow the roasted pumpkin to cool down, it doesn’t have to be completely cold, but cold enough so you don’t burn your fingers. And scrape the soft flesh of the pumpkin from the peel with a spoon.
- Put the roasted pumpkin in a bowl or blender and make it into a smooth mass. Your pumpkin puree is ready!
The (cooled) pumpkin puree can be stored in the refrigerator in a sealed container for up to a week and in the freezer for 3 to 4 months. Very handy for future pumpkin recipes!
I used a pumpkin of slightly more than 2 kg for this recipe and I ended up with 1.1 kg of pumpkin puree. This sounds like a lot, but that really isn’t, 2 or 3 recipes with pumpkin and it is gone again. So if you’re a big pumpkin lover like me, make more in one go!