I follow a fair few American food blogs and lets face it the Americans know a thing or two about cooking with pumpkins. I have found so many tasty recipes over the years I have often wondered if I should celebrate thanks giving so I can make use of them all.
But one thing I have found to be a problem is that in England we can't seem to buy the cans of pumpkin puree as easily in the supermarkets. I am sure I could hunt it down but who has time for that? Especially when you can make it your self for far less money, calories and so much more nutritious.
Step 1. Pre heat the oven to about 200c
Step 2. Take your eating pumpkin (these are smaller then their carving jack lantern brothers) and slice it in half. This will be much easier if you use a good sharp knife.
Step 3. With a spoon scrape out all the seeds and stringy membrane. ( Pull the seeds away from the orange string & roast in the oven for 30min, these make wonderful toppings for loafs and soups)
Step 4. Slice into quarters and place into a lightly oiled roasting dish.
Step 5. Roast for about 45min, you can tell it is ready when the skins start to shine and the flesh starts to come away from the skin near the edges a little.
Step 6. Wait for the pumpkin to cool a little so you can handle it, then scoop the now soft flesh away from the skin.
Step 7. Place into a food processor and blitz.. or if you down own one use a potato masher.
Voila there you have it.. fresh, orange pumpkin puree. It will freeze or keep in a sealed container in the fridge for about 3 days.
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