I’ve spent years baking up pumpkin recipes trying to find one I like.
I mean really like! Not just eating for the sake of making something with a pumpkin because it’s tradition and I love all things Autumnal.
With the supermarkets filled with boxes, upon boxes of carving pumpkins next to every till point from the beginning of October. It’s almost impossible not to succumb to the pumpkin frenzy.
I recently discovered after years of cooking up various undesirable pumpkin-based recipes that the Carving pumpkins, although edible, are not very tasty.
In my mission to eliminate all food waste in our home when I would scoop out the middle and use the flesh in different recipes after we had carved our pumpkins. I was always to be let down by the unpleasant flavour.
When cooking with pumpkin you want to look for the cooking pumpkin- Who Knew! – or a squash variety from the vegetable aisle. Not one of the mass-produced giant pumpkins stacked in bulk at the front of the shop.
The ones in eyesight of all the passing children who will tug on your coat sleeve until you give in and purchase one, then end up spending the rest of your evening elbow deep in gooey orange flesh with numb fingers from whittling elaborate faces in each of them.
I have also discovered that no home is complete without a jar ( or 5) of pumpkin puree in the fridge for an opportunity to whip up the taste of autumn.
It’s really simple to make so I’m not going to out it into a complete recipe form.
A batch of Pumpkin puree will last around 5-7 days in the fridge. You can freeze it if you have spare and can be used in a heap of delicious recipes.
So you want to start by finding a cooking pumpkin as previously discussed. You’ll find it in the vegetable section usually with the root veggies.
This time of year there everywhere. You’ll find pumpkins, munchkins, different varieties of squash. Some look like pumpkins in different colours some slightly different shape and all with slightly different flavours.
Make your puree
Cut the Pumpkin in half and scoop out all the seeds.
Place the two halves on a baking sheet in the oven Gas mark 6 / 200c. Bake for between 30 to 60 minutes. This depends on the size of the pumpkin. I would check it every 20 minutes it’s done when it’s soft and squidgy to touch.
When the Pumpkin is squidgy to touch, remove from the oven and allow to cool enough to handle.
Scoop the flesh from the skin into a large bowl or blender and blend into a smooth puree.
Spoon into sterile jars and leave to cool completely.
Once cooled store in the fridge for up to 7 days.
If your not sure when you are going to use it separate the puree into portions and store in sandwich bags or plastic tubs to freeze.