Lyla Lindsey
Pumpkin puree is a common ingredient in many recipes, especially during the American fall/autumn months. However, it can be difficult to find canned pumpkin puree in Australia, and when available, it is quite expensive. Luckily, making pumpkin puree at home is easy and only requires one ingredient – pumpkin! In Australia, Kent pumpkins, also known as Japanese or Kabocha pumpkins, are commonly used for making pumpkin puree. The process involves roasting or boiling the pumpkin, scooping out the flesh, and blending it until smooth. The puree can then be used in various recipes, such as pies, cakes, muffins, and more.
| Characteristics | Values |
|---|---|
| Difficulty | Easy |
| Ingredients | Pumpkin, salt (optional) |
| Pumpkin type | Kent, Jarrahdale Grey, Butternut, Japanese/Kabocha, sugar or pie pumpkins (small) |
| Tools | Oven, knife, spoon, food processor/blender, baking tray, freezer-safe container |
| Steps | Clean and dry pumpkin, cut in half, scoop out seeds, bake, scoop flesh into food processor, blend until smooth, freeze or refrigerate |
| Storage | Refrigerate in an airtight container for up to 1 week, freeze for up to 3 months |
| Calories | 49-93kcal per cup |
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What You'll Learn
Choosing a pumpkin
The size and type of pumpkin are also important considerations. Smaller pumpkins tend to be sweeter and more flavourful, so opt for a variety like Baby Pam, Sugar Pie, or Cheese pumpkins, which are known for their sweet, nutty flavour and smooth texture. These smaller, sweeter pumpkins are ideal for making puree as they have a higher flesh-to-seed ratio and typically yield a richer, more flavourful result. If you're planning to use a larger pumpkin, the variety called Big Max is a good choice as it has a mild flavour and is not too watery.
When selecting a pumpkin, it's also a good idea to consider the intended use of the puree. For pies, desserts, and baked goods, you'll want a pumpkin with a sweet flavour and a smooth, creamy texture. For soups or savoury dishes, a pumpkin with a slightly more fibrous texture and a less sweet flavour can work well.
Lastly, the season and availability of pumpkins may influence your choice. In Australia, pumpkins are typically in season during autumn, and you can often find a good variety at farmers' markets or local grocers. By choosing a pumpkin that is in season and locally sourced, you're more likely to get a fresh, flavourful product that will make delicious puree.
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$15.04
Preparing the pumpkin
Once you have chosen your pumpkin, it is important to clean it thoroughly before cutting into it. Use a damp cloth to wipe down the skin of the pumpkin, removing any dirt or bacteria. Then, dry the pumpkin with a tea towel.
Now, you are ready to start cutting. Depending on the size of your pumpkin, you may want to cut off the ends first, to create a stable base. Then, use a large, sharp knife to carefully cut the pumpkin in half. Turn the pumpkin around and make another cut, so that you are left with two halves. If your pumpkin is particularly large, you may want to cut these halves into quarters to make them more manageable.
Next, use a spoon to scoop out the seeds and stringy membrane from the centre of the pumpkin. You can choose to discard these or save them for roasting later.
At this point, your pumpkin is ready to be cooked. You can choose to roast or boil the pumpkin. If roasting, place the pumpkin halves cut-side down on a baking tray and bake for up to 90 minutes. If boiling, cut the pumpkin halves into large wedges before boiling until soft.
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Cooking the pumpkin
The first step in making pumpkin puree is to select a pumpkin. In Australia, Kent pumpkins, also known as Japanese or Kabocha pumpkins, are a common choice. Butternut squash is another option. Choose smaller pumpkins, as they tend to have a better texture and taste than larger ones. Look for pumpkins that are heavy for their size and avoid those with bruises or soft spots.
Before cooking the pumpkin, it is important to clean it thoroughly. Use a damp cloth to wipe down the pumpkin and then pat it dry. This will help ensure that any soil or dust on the pumpkin's surface is removed and doesn't end up in the puree.
Once the pumpkin is clean, use a large kitchen knife to carefully cut it in half. If your pumpkin is very large, you may need to cut it into quarters. Be sure to use a tea towel to protect your hand as you cut, as pumpkins can be hard to slice through.
After the pumpkin is cut, use a spoon to scoop out the seeds and stringy membrane from the centre. You can choose to discard these or save them for roasting later.
Now, the pumpkin is ready for cooking. There are several methods you can use to cook the pumpkin, including roasting, boiling, or microwaving.
If you choose to roast the pumpkin, preheat your oven to 180°C. Place the pumpkin halves, cut-side down, on a baking tray. You can choose to brush the pumpkin with oil or leave it ungreased, depending on your preference. Roast the pumpkin for up to 90 minutes, or until the flesh is soft.
Alternatively, you can boil the pumpkin. Place the pumpkin halves in a large pot of water and bring it to a boil. Reduce the heat and simmer for 30-45 minutes, or until the flesh is tender.
For a quicker option, you can also try microwaving the pumpkin. Cut the pumpkin into smaller cubes and place them in a microwave-safe dish. Add a small amount of water to the dish and cover it with plastic wrap, leaving one corner open to allow steam to escape. Microwave on high for 5-10 minutes, or until the pumpkin is soft.
Once the pumpkin is cooked, you can move on to the next step of pureeing it.
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Straining the pumpkin
Firstly, it is important to select the right type of pumpkin. In Australia, Kent pumpkins, also known as Japanese or Kabocha pumpkins, are commonly used for making puree. Butternut squash is another option. It is recommended to choose smaller pumpkins, as they tend to be drier and stringier than their larger counterparts.
When preparing the pumpkin for cooking, it is important to remove any dirt or bacteria by washing the skin thoroughly. The pumpkin can then be cut into halves or quarters, and the seeds and stringy membrane can be scooped out using a spoon.
After cooking the pumpkin, either by roasting or boiling, it is time to strain the mixture. If the pumpkin puree is thick and creamy, straining may not be necessary. However, if the puree is watery, it is recommended to strain the liquid to achieve the desired consistency. This can be done by pouring the puree into a sieve lined with a cheesecloth or muslin cloth. The top of the cloth can be tied and left to strain for a couple of hours or even overnight. The excess liquid can then be discarded, and the thickened puree can be used in various recipes.
It is worth noting that the cooking method can impact the water content of the puree. Roasting the pumpkin tends to result in a drier consistency, while boiling may require additional straining to remove excess water.
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Storing the pumpkin
When shopping for a pumpkin to make into a puree, choose one that has a firm outer skin and is free of any soft spots, dark patches, or mould. The ideal pumpkin for pureeing should feel heavy for its size and have a dry, sturdy stem. Avoid pumpkins with cracked or damaged skin, as they will not store well.
Once you've selected the perfect pumpkin, it's important to prepare and store it properly to ensure its longevity and maintain its freshness. Start by washing the pumpkin under running water to remove any dirt, debris, or residue. Use a vegetable brush to gently scrub the surface, and then dry it thoroughly with a clean cloth or paper towel.
Whole pumpkins can be stored at room temperature in a well-ventilated area for up to a month. Keep them in a cool, dry, and dark place, such as a pantry or cellar, and avoid stacking them to prevent spoilage. Do not refrigerate whole pumpkins, as they will deteriorate more quickly in the cold moisture of a refrigerator.
Cut or sliced pumpkin should be wrapped tightly in plastic wrap or placed in an airtight container. It can be stored in the refrigerator for up to a week. If you don't think you'll use the pumpkin within that time, you can also freeze it for later use.
To freeze pumpkin puree, start by blanching the pumpkin cubes for two minutes in boiling water, then plunging them into ice water to stop the cooking process. Drain the pumpkin cubes well and puree them in a blender or food processor until smooth. Place the puree in ice cube trays and freeze until solid. Transfer the frozen cubes to labelled freezer bags or containers, ensuring they are dated and marked with the contents. Frozen pumpkin puree will keep for up to six months.
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