How to make pumpkin puree

Finally, I coming to you with fall recipes. I tasted some already and they all turned very well. Obviously, I start with pumpkin puree (pumpkin season is already started) because it’s great addition to fall recipes and its great egg replacement.

This recipe is very simple but I already made some mistake when I was doing this first time.

Can you believe this is my first time when I eat and cook with pumpkin?

There are few ways to make pumpkin puree. You can bake, cook or microwave the pumpkin.

We don’t use microwave at home and our Café Deli (mostly all our recipes are made in our Café Deli) so I decided to bake it. First time when I bake it, I cut the pumpkin in half, then I drizzle with oil, then I prick the skin using fork (I found this instruction on the internet). It was so funny because the pumpkin was too slippery and I couldn’t prick it.  

And few words about pumpkin before we start:

Pumpkin is obviously very good addition to baking and cooking and for me is also great egg replacement but also is very good to our body. Few words about health benefits:

Pumpkin is incredibly healthy. Is rich in vitamins, minerals and antioxidant. Its nutrients help to boost your immune system, protect your eyesight, lower your risk of certain cancer and strength heart.
It’s also low in calorie so it a weight loss friendly food.

You can read more about pumpkin and benefits here

 

THIS PUMPKIN PUREE IS:

• healthy recipe
• low in calorie recipe
• good for body
• vegan
• creamy
• gluten free
• dairy free
• nut free
• egg replacement
• delicious

 

HOW TO MAKE PUMPKIN PUREE

INGREDIENTS:

• Pumpkin
• oil (optional)

 

METHOD:

Pre-heat the oven to 170 C. Cut the pumpkin into smaller pieces (you can cut in half but it bakes longer about 90minutes). Scoop out the seeds. Prick the pumpkin using sharp knife. Put the pumpkin in a baking tray with baking paper. Drizzle with oil if using. Bake about 45-50mins or until fork easily prick the skin. Let it cool. Scoop out the pumpkin and put in a blender. Blend until nice and smooth. Store in an airtight jar in the fridge for about 5 days. You can easily freeze the pumpkin puree using zip bags. Enjoy!

 

I look forward to seeing your creations! You can share it on instagram Healthy Louisa using #healthylouisa so I can see that!

 

You also can like these recipes:

My favourite tropical salad

Fjita chickpeas stew

Valentine healthy icecream

Recipe was made in our Vegan Healthy Louisa Cafe Deli in Leicester.