Homemade pumpkin puree from scratch in few easy steps. It's delicious, fresh and tastes best. Make this delicious pumpkin puree using Instant pot or roast a pumpkin in oven. Boil it or steam it. No more canned puree now.
Servings: 4 Cups
- 1 Pumpkin (3-5 pound) Sugar or pie pumpkin / yellow or Muscat Pumpkin
- Water as needed
Preparation Of Pumpkin Puree
Start off with cleaning, washing and wiping out the pumpkin.
Cut off the stem.
Carefully, cut it into halves. If a pumpkin is of a little bigger in size, then slice it into quarter.
Using metal spoon scoop to the seeds and string fibres.
How To Cook Pumpkin For Puree
Bake or Roast it:
Pre-heat the oven at 400 degrees.
Place the cut pumpkin a baking tray. Cut side up or down, both the ways are fine.
Roast it for 50-60 minutes or until flesh is tender.
Check using fork, if it pierces the skin or flesh well.
If it is roasted well, flesh would scoop off easily. If not, then pop it back in the oven for another 5-10 minutes.
Boil it :
Add enough water in large pot or a pan. Bring the water to a boil.
Slice the cut pumpkin, cut it in small equal sized cubes, and then peel it.
Add the cubes into the boiling water and cook for about 20-25 minutes or until the pumpkin cubes are tender.
Check for the doneness by piercing the knife. It should pass through easily.
Strain the pumpkin and drain the water completely.
For the steaming method, use a pot that can hold a vegetable steamer or a colander.
Bring a pot of enough water to a boil.
Now, either slice the cut pumpkin or cut them into small pieces, peel them.
Place the cut pumpkin pieces in steamer over the boiling water.
Cover and steam it for 50 -60 minutes. Or until the flesh is tender.
Instant Pot Pressure Cook it:
Place the inner pot in an IP and switch it on.
Add 1 and ½ cup of water in a pot and place the trivet.
Place the cut pumpkin over the trivet.
Cover the the pot with IP lid. Turn the pressure valve to sealing position, press manual/pressure cook.
Set the timer to 15 minutes and pressure cook it on high.
Let the pressure naturally for 8-10 minutes and then do quick release.
Lift the handles of the the rack, place the pumpkin on a tray or plate.
How To Make Pumpkin Puree
Once the pumpkin is baked or cooked, it is ready to be pureed.
Let the pumpkin cool it a bit before blending it.
Either scoop out the pumpkin flesh using sturdy spoon or peel it.
Add cooked or baked pumpkin into a blender or a food processor. You can also use hand blender.
Blend it to a smooth paste.
You may also add 1-2 tablespoons of water, only if required.
Take the puree out and store in clean jar or container or zip lock bags.
Refrigerate it or freeze it.
Check for the pumpkin is ripe before going ahead with the making of puree.
It should have hard stem and hard skin. Also, it should sound hollow when tapped.
Adjust the cooking or roasting time according to the size of the pumpkin you are using. for larger ones cooking or roasting time may vary.
You may add few tablespoons of water only if needed.
Instant Pot :
If a pumpkin is too large to fit in the IP, then cut it into halves and proceed to cook.
If it is small, you can simply place the whole pumpkin on the trivet and pressure cook. Once a pumpkin is cooked, take it out, slice it into halves, scoop the seeds and the fibres. then go on ahead with pureeing it.
While Baking :
If you want to avoid the mess, you can use parchment paper or aluminium foil to line the tray.
While Boiling or Steaming it :
You either thinly slice or cut the pumpkin in cubes and peel before going ahead with boiling or steaming method.
Calories: 71kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 925mg | Fiber: 1g | Sugar: 8g | Vitamin A: 23169IU | Vitamin C: 24mg | Calcium: 57mg | Iron: 2mg