Pumpkin Puree

Pumpkin Puree

 

pumpkin_puree

 

How to make pumpkin purée from fresh pumpkins

1.  Choose pumpkins that are free of blemishes and heavy for their size.  Store at room temperature for up to a month or refrigerated for up to three months.  Sugar pumpkins are best for cooking and baking, and are available October to December.

2.  Cut in halves.  With a spoon or a scoop, scrape out the seeds and pulp from the center.  Place all seeds into a bowl (Do not discard them if you prefer to roast them later).

3.  Cut the pumpkin into pieces

4.  Place pumpkin pieces into a pressure cooker and double boil at full pressure for 5 min.

5.  After cooling it is pretty easy to remove the skin from the pumpkin pieces with finger.

6.   Blend the flesh with a hand-blender or a table-stand blender until smooth.  Add 2~3 tablespoons of water from the pressure cooker during blending just for adjusting moisture needed.

7.  Transfer to a sieve or colander lined with cheesecloth or overlapping coffee filters and set over a bowl.  Cover loosely with plastic wrap and allow to drain.  (This step can be omitted unless a super-fine puree required)

8.  Use puree within a few days or freeze for later use.

 

How to Make Pumpkin Puree 

 

How to make Pumpkin Puree in a pressure cooker