On Saturday at the farmers market this lovely woman who sold me pumpkins for cooking gave me this fantastic guide for making fresh pumpkin puree. She didn’t put her name on it, or the name of her farm, so I’ll try to go back and get that next weekend. She said she tested the method extensively. (Aha! The name of the family is “Westerlund” so we’ll call them the Westerlund Family Farm. – Yummy Mummy)
Here’s my addition; when you’re done making the puree, freeze it in muffin tins with 1/4 in each spot. Then you can wrap them separately so you always have fresh puree on hand. I don’t think I’ll ever go back to canned pumpkin again.
1 and 3/4 c puree equals one 15 oz. can of pumpkin.
How to Make Pumpkin Puree
Step 1 – Prep the pumpkin
Preheat the oven to 350 degrees F. Wash the pumpkin, remove the stem, and cut the pumpkin into quarters. Scrape the seeds and pulp (stringy stuff) into a strainer; set aside. You can rise the seeds and roast them for a great treat!
Step 2 – Roast the Pumpkin
Put the pumpkin wedges on a baking sheet and cover tightly with aluminum foil. No need to add water to the pan. Bake until the flesh is tender, about an hour to an hour and a half. Remove the foil and let cool.
Step 3 – Puree and Strain
Scoop the pumpkin flesh into a food processor and puree until smooth; or scrape the flesh into a bowl and use a hand blender to puree (this is the method [the lovely lady] uses and it is very easy and fast). [Note from Yummy Mummy: I had to use some water to puree the pumpkin to the consistency I like, therefore, the straining step is crucial.] Place a fine strainer or piece of cheesecloth over a bowl. Transfer the puree into the strainer or cheesecloth to drain the excess liquid. This should take about an hour or you can leave it in the fridge overnight.
Use the fresh version as you would canned pumpkin in your favorite recipes.
Chop an Avocado
Cube the flesh of the avocado: slice lengthwise around the avocado cutting through to the pit. Split the avocado open and smack your knife into the center of the pit. Turn the knife to remove the pit. Score the flesh through to the skin lengthwise and crosswise. Use a spoon to scoop the cubed avocado into a bowl.