Pumpkin Purée



  • a sweet organic pumpkin,
  • kosher salt,
  • a few tablespoons of water if necessary.


  1. Preheat oven to (350 F)  180° C degrees.
  2. Cut a small piece from one side of the pumpkin so that you can touch and cut the pumpkin easily.
  3. Cut the pumpkin in two halves, from the top to the bottom.
  4. With a large spoon scoop out the seeds and fibers (save the seeds to bake them later!!!).
  5. Sprinkle the pumpkin with salt and place the slices  on a baking tray (the flesh side down), laid with baking paper.
  6. Bake for 30-45 minutes, or until a knife can easily be inserted and removed from the pumpkin.
  7. Remove the pan and let the pumpkin cool for about 1 hour.
  8. With a large spoon, remove the flesh of the pumpkin from the skin and blend in food processor bowl for 3-4 minutes.
  9. Add a little water if you do not get the texture you want.
  10. Keep in refrigerator for up to 1 week, or froze it in ice cubes for up to 3 months!

Use it anywhere…. muffins, desserts, pumpkin pies, risotto, soups….

EnJoy and have an awesome autumn!!! :)xx

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