Pumpkin Purée

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From the Vitality Food Feature ‘Golden Goblins‘.

An easy way to keep pumpkin (or other squashes) ready to add to soups, stews, muffins, breads, sauces and casseroles, this method intensifies the flavour and sweetness of the flesh by roasting.


  • 1 cooking pumpkin
  • 2 Tbsp olive oil

1) Cut the pumpkin in half with a French knife or cleaver. Scoop out the seeds and set aside for roasting or use in another recipe.

2) Brush cut sides with oil, place pumpkin halves on a baking sheet, cut side down. Bake at 375° F for about one hour or until a knife pierces the skin and flesh easily.

3) Remove from oven and cool. Scrape flesh from skin and purée in blender or food processor. Use immediately or freeze in one-cup portions. A three-pound pumpkin yields 3 cups of purée.

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