Good day friends. I've been sharing how I process my harvested pumpkin the past few days and will continue to share different ways to use it in the next few days. Today I want to share a common use for pumpkin that is used in many recipes in the the US.
Pumpkin Puree. I use a recipe from America's test kitchen because I'm a nerd and like the science aspect as to why they do what they do. If you are a member to the website here is the link if you're not I'm posting the recipe at the end of this post.
I follow up this recipe with canning the puree in jars for those who want preserve as well. If you have freezer room you can also just freeze this recipe and use it as needed in that form For myself and my off grid needs I prefer to can it for shelf longevity and power consumption purposes. If you have any questions leave a comment and I'll do what I can to point you in the right direction.
By the way here is a picture of some finished product of my previously mentioned pumpkin black bean soup.
Until my next post have an amazing day and live free!
Pumpkin puree recipe
- Adjust oven rack to middle position and heat oven to 375 degrees. Place pumpkin halves cut side down on parchment paper–lined rimmed baking sheet. Roast until the flesh can be easily pierced with a skewer, 45 to 60 minutes. Turn halves over and continue to roast 30 minutes longer. Scoop flesh from skins and puree in a food processor until smooth. Drain puree in fine-mesh strainer
set over bowl for at least 1 hour. - To test consistency, pack puree into a small drinking glass and unmold it onto a plate. It should slump gently toward base but otherwise hold its shape. Loosen as necessary with drained liquid, or return puree to strainer and continue to drain it if it is too loose. Puree can be refrigerated for up to four days or frozen in an airtight-container with parchment pressed on its surface for up to two months. You can substitute this puree for an equal amount of canned product.
- Enjoy!