Preheat your oven to 400°F (200°C). This step is crucial as a hot oven will help roast the pumpkin evenly, bringing out its natural sweetness. Line a baking sheet with parchment paper to prevent sticking.
Slice the pumpkin in half. Be careful, as it can be tough to cut through. Use a sharp knife and steady pressure to cut through the flesh. Once halved, scoop out the seeds with a spoon, ensuring you get all the stringy bits out.
Place the pumpkin halves cut side down on the baking sheet. This allows the steam to escape while roasting, making the flesh tender and easy to scoop out later.
Roast the pumpkin in the preheated oven for 40 to 60 minutes. You’ll know it’s done when a fork easily pierces the flesh. Keep an eye on it, as roasting time can vary depending on the size of the pumpkin.
Once roasted, remove the pumpkin from the oven and let it cool for about 1 hour. This cooling period helps handle the pumpkin without burning your fingers!
Use your hands to peel the flesh from the skin. It should come off easily if the pumpkin is properly roasted. Place the flesh into a food processor.
Puree the flesh until smooth. Let your food processor run for about a minute, stopping occasionally to scrape down the sides. This ensures everything gets blended evenly.
If your puree turns out more watery than expected, don't worry! You can strain the excess liquid by letting it sit in a fine mesh strainer (or cheesecloth) over a bowl for about 30 minutes.
Finally, chill your Pumpkin Puree until ready to use. It’s now perfect for your favorite recipes!
