How To ... Make Pumpkin Puree
Today marks the first post in what I hope will be a regular feature on the blog... the 'How To...' series. I may be setting myself up for a fall even by saying this but (wait for it) I think I'm ready to throw myself back into my blogging in a big way. Sure, I post here and there (and I always try to make sure it's quality content) but I sometimes feel like I've been neglecting my blogging duties (consider my knuckles well and truly wrapped) so this is me doing my best to make up for all those squandered would-be blogging hours and rectify the situation pronto as best I can. Usually it's my incessant (and probably incurable) over-thinking that prevents me from posting more frequently, which is why a format like this one might be a good way of getting me over this 'but is it really blogworthy?' hurdle.
With that said, it recently occurred to me I often don't cover the basics here on PeaSoupEats and seeing as it's nearing Halloween (and I loves me some Halloween!!) I suspected a mini tutorial on all things pumpkin related would be useful and hopefully welcome by those of you who reach for the can of Libby's more often than you care to admit.
My own pumpkin puree days began during our stint in the States - ah, ChiTown, you did give me some sweet, sweet pumpkin memories. Prior to that I was completely unaware of anything of the pumpkin variety and that includes pumpkin spice lattes (hurry up and make them vegan already!), pumpkin pie (oh Lordy) and, my personal fav, pumpkin bread... Ob.Sessed.
One thing I would like to make absolutely clear at this stage, however, is that no two pumpkins are made equal. I roasted two for the purposes of this post (that brings my current seasonal tally to four) because the first was way too pale in colour and unusually watery in consistency. It's not a typical occurrence by any means but as soon as I opened her up I knew she wasn't a goodun - nothing goes to waste in this house though so the puree (as anemic looking as it is) will absolutely be put to good use. Thankfully Sainsbury's came up trumps with the next pumpkin, which yieled a beautifully vibrant sunset orange puree that I've already used to lipsmacking effect in a risotto. Don't say I never suffered for my craft.
So. Here I am. Pumpkin puree offering in hand. Ready for the week ahead when I'll be transforming all that luscious golden nectar into some delicious (I tried to think of a more descriptive word but these early mornings are difficult enough as it is) sweet and savoury dishes for your perusal. Okay then, enough of the babble, let's get to it.
What you'll need
1 small/medium-sized edible pumpkin
What you'll do
pre-heat the oven to 200 degrees celsius/350 fahrenheit.
halve the pumpkin using a paring knife (I find that large knives are much more difficult to manoeuver in this instance) and scoop out all the seeds... I invested in one of those little carving kits this year and the mini shovel thing was a godsend although a dessert spoon will also suffice.
put the pumpkin seeds/innards in a bowl and set aside for later (I'll be showing you 'How to... ' roast these suckers in the next tutorial) and place the halved pumpkin pieces flesh side down in a large baking dish... as you can see I roasted two pumpkins and the smaller of them fitted snuggly in one dish.
pour about 1/2 cup water over the pumpkin halves to prevent it from sticking to the bottom. roast in the pre-heated oven for around 60minutes or until the skin pierces easily when poked with a knife.
remove the pumpkin from the oven and turn them over immediately so they are flesh side up and let them cool for around 10mins before scooping out the soft flesh. let the the pumpkin flesh cool further for around 30-40minutes before blending (I use a Froothie Optimum 9400) until completely smooth. place the puree in a tupperware container and refrigerate overnight.
et voila, you've just made pumpkin puree!