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Tuesday
Oct252011

Pumpkin Puree

I am trying to make use of every part of the pumpkin. And this next part - the pumpkin meat - is my favorite part.

Last week we roasted a wee little sugar pumpkin, remember?

That yielded some tasty-toasted pumpkin wedges. So let's start there.

What You Need:

Tasty-toasted roasted pumpkin wedges

water (about a cup)

a blender or food processor

What To Do:

Peel back the skin of the pumpkin and discard.

Chop the roasted pumpkin into chunks and pop them in the blender or food processor.

Add 1/4 cup of water to get things started and give it a whirl.

You may need a spatula to scrape down the sides of the bowl as it processes.

If things are looking a touch chunky, add some more water. As I said, you may need to add as much as a cup, but add it a little at a time, so you don't end up with watery puree. No one wants a water-logged puree.

That's it!

Scoop it out of your mixing device, and store it in a giant Ziploc baggie. You can even store it in the freezer if you would like to save some for later.

The things you can do with pumpkin puree are endless and include:

Filling for ravioli

Pumpkin butter

Crostini topping

Face mask (kidding)

Dinner table weaponry (poised on a spoon with good aim....)

Soup!

Ice Cream and semi freddo

Pie filling

So if you'll just bear with me over the next few weeks or so, I will try to go through all these. Or at least some of them. Feel free to vote for your favorite, and I will try and push those toward the front of the list!

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  • Response
    John and Elana Talk About Food - Blog - Pumpkin Puree

Reader Comments (3)

I love that you did this from scratch. I've never tried it, so you'll have to let us know whether or not it's worth the effort. Can't wait to follow along with everything you make.

October 25, 2011 | Unregistered CommenterFresh and Foodie

i <3 pumpkin soup! i've never tasted ravioli with pumpkin filling on it, it intrigues me...

October 26, 2011 | Unregistered CommenterTracy @ Postcard Printing

Thanks for sharing.I like it very much and I want to share those to you.
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