I was surprised by how easy it is to make homemade pumpkin puree from scratch! All you have to do is peel, cut, roast and blitz a fresh pumpkin to make creamy homemade pumpkin puree!
Clean the pumpkin, peel it, remove the seeds and cut it into big or small chunks.
2 pumpkins
Spray an oven sheet with oil.
Put the pumpkin chunks in the baking sheet then bake for 30 minutes or until it becomes tender.
Let it cool down then puree until smooth using the food processor until smooth.
Notes
2 medium size pumpkins will get you 8 cups worth of pumpkin puree
Choose the small and round pumpkins; because large ones are usually stringy.
You can roast the pumpkin with the peel on, then after it is roasted, scoop the pumpkin out.
To store: Once your pumpkin is cooled down completely, you can store it in the fridge in a jar or any other container for 3-4 days.To freeze: Divide it into one-cup quantities, then place it in zipped plastic bags and freeze it for 5-6 months.