Friday, November 7, 2014

Homemade Pumpkin Puree

First things first - I LOVE PUMPKIN. I CHOOSE TO BELIEVE THAT WE ALL LOVE PUMPKIN. Tell me you do too :D
What’s there not to love? It’s healthy, and it’s DELICIOUS. You can make so many things with pumpkin – sweet or savoury. Here are some of the yummy food I made with pumpkin – salad, soup, burgers, and pancakes – yes even pancakes!

Homemade Pumpkin Soup Recipe
Homemade Pumpkin Soup 
Homemade Pumpkin Risotto Recipe
Healthy Creamy Pumpkin Risotto 
Homemade Vegetarian Portobello Mushroom Burger
Vegetarian Portobello Mushroom Burger
Homemade Fluffy Pumpkin Pancakes Recipe
Fluffy Pumpkin Pie Pancakes

Homemade Halloween Pumpkin Soup Recipe
Halloween Pumpkin with Seeds Soup
For many recipes (especially dessert), pumpkin is added in the form of canned pumpkin puree/ pumpkin spices. However, for myself, I try to eat as little processed food as possible. Not only is it better for health, I personally think fresh food tastes better too! So in all of my pumpkin recipes, I make my own pumpkin puree instead – and it is actually surprisingly simple.
There are two methods:
1. Steam 
Cooking time: 10-20 minutes 
First, cut the pumpkin in half and scoop out the seeds. Skin the pumpkin and then chop the flesh into smaller blocks. Place them onto a steaming plate. Add water into a steaming pan and turn on the heat for the water to boil. Once the water is boiling, put the steaming plate of pumpkin pieces into the steaming pan, close the lid and then steam them for 10-20 minutes (you can check them after 10 minutes to see if the pumpkin pieces have turned soft yet). Once they are soft and tender, remove them. Have them blended on high in a blender until smooth.
2. Bake 
Cooking time: 30-45 minutes 
First, preheat the oven to 180C. Cut the pumpkin into half and scoop out the seeds. You do not have to skin the pumpkin or have it chopped up. Just place both sides of the pumpkin onto a baking sheet (flesh side down). Have the pumpkin baked in the oven for 30-45 minutes until the pumpkin flesh is fork-tender. Take them out and let them cool for 10-15 minutes. You can then easily scoop out the flesh and have it blended in a food processor until smooth.
Personally, I prefer the baking method because it is so much easier to skin the pumpkin once it is baked, even though the cooking time is longer.
You can add whatever spices you like to the pumpkin puree (i.e salt and pepper) depending on what you are using it for. You can store the pumpkin puree in the fridge for up to one week.
Hope this post is helpful to you, if you are a pumpkin-lover like me! Stay tuned for more cooking tips and yummy recipes by subscribing to my blog!
Emi xx 

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