Pumpkin Puree is a great first food for babies but can also be used to make your favourite pumpkin recipes. Ditch the canned puree and use this homemade pumpkin puree in baked goods, stir it into oatmeal or add it to pasta sauces, risottos and soups.
Servings 6 Cups
Heat the oven to 190c / 375f and line a baking sheet with parchment paper
Rinse the pumpkin under cold water to remove any dirt and pat dry with a clean tea towel.
Using a sharp knife cut the pumpkin down the middle, through the stem, and scoop out the seeds and stringy fibres.
Chop the pumpkin into large chunks. * SEE NOTE 3
Bake in the oven for 45-50 min, until the flesh is tender and can be easily pierced with a fork.
Once cool enough to handle, scoop the flesh from the peel and add to a food processor or blender. Blend until smooth.
Nutritonal information is a ROUGH guide only, calculated using an online nutrition calculator.
- I used a Kent / Jap Pumpkin (popular in Australia). Most varieties will work but the large field pumpkins (used for Halloween decoration/ carving) are not recommended. My pumpkin was 1.23kg (approx 2.7lb) in size and yields 6 cups of puree.
- If USA based look for sugar or pie pumpkins.
- I cut mine into 16 chunks of approx the same size. If using smaller pumpkins you will have fewer chunks.
Calories: 68kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 700mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2734IU | Vitamin C: 25mg | Calcium: 56mg | Iron: 1mg