- 8-10 pounds (4-5 kg) medium pumpkin
- 2 tablespoons vegetable oil only if roasting
Preheat oven to 400°F (200°C).
Wash the pumpkin and pat it dry. Cut it in half and coat the cut side with a little oil. Place the pumpkin cut-side down on a baking sheet or in a baking dish. Prick the skin with a fork.
Roast the pumpkin for 50 minutes to 1 hour until tender (small pumpkins can be done in 30 minutes). Check doneness with a fork. It should slide right through. When tender, remove it from the oven and let it cool.
Once the pumpkin is cold enough to be held, remove the seeds with a spoon. Peel the pumpkin with your fingers or a small knife. Cut it into 1-inch (2-3 cm) pieces. Blend the pumpkin with a stick blender or in a high-speed blender until smooth (see notes).
Boiling or steaming
Bring a large stockpot with water to a boil or use a steamer basket. In that case, fill a pot with the indicated amount of water and add the steamer basket in.
Wash the pumpkin and pat it dry. Cut it in half and remove the seeds. Then, cut it into 4 large slices. Optionally peel the slices with a vegetable peeler or a knife. You can also peel the slices after boiling (the skin will come off more easily).
Add the slices to the pot with water or the steaming basket. Cover with a lid and cook for 20 to 30 minutes until soft. Steam for about 15 minutes. Check doneness with a fork.
When cooked, drain well (to prevent to puree from being too watery) and let the slices cool down. Peel them with a small knife if you didn't do it beforehand. Cut the slices into 1-inch (2-3 cm) pieces. Blend with a stick blender or in a high-speed blender (see notes).
Find a large container that fits in your microwave. Wash the pumpkin and pat it dry. Cut it in half and remove the seeds. Place it cut-side down in the container with a little water. If it is too big, cut it into slices.
Microwave the pumpkin uncovered for 10 to 15 minutes until tender. Check doneness with a fork. If tender, remove the pumpkin from the container and let it cool.
When it is cold enough to be held, peel it with a knife. Cut the pumpkin into 1-inch (2-3 cm) pieces. Blend with a stick blender or in a high-speed blender (see notes).
If the pumpkin puree is a little watery
- Smaller pumpkins will have shorter cooking times. Always check doneness with a fork. Once it slides in easily, the pumpkin is cooked.
If using a high-speed blender make sure the pumpkin is cold enough to be blended or unscrew to the top part of the lid to let the steam escape.
If you don't have a stick or high-speed blender, you can cut the pumpkin into very small pieces and try mashing it with a fork or potato masher. It will be easier if you use squashes with fine-grained flesh, such as butternut squash. Pumpkin has thick and fibrous flesh that can be difficult to get rid of without a powerful blender.
Refrigerating tips. You can store pumpkin puree in air-tight containers for up to a week in the fridge.
Freezing tips. Make sure the puree has completely cooled down before freezing. Divide it into smaller portions (e.g., 1 cup) and store it in air-tight containers, zip bags or stasher bags. You can store it in the freezer for up to 3 months.
Calories: 148kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Fiber: 2g | Sugar: 13g