This gluten free pumpkin puree can be the star ingredient in numerous recipes year-round, not just in autumn.
Whether you use it for making a gluten free pumpkin pie or a hearty soup, this homemade roasted gluten free pumpkin puree adds a depth of flavor that is simply better than those canned ones.
This versatile roasted Hokkaido pumpkin puree is perfect for a pumpkin dessert and savory dishes and is also incredibly simple and easy to make at home.
What is Hokkaido Pumpkin?
Hokkaido pumpkin, also known as Red Kuri squash, is a small, vibrant orange pumpkin with a sweet, nutty flavor. It’s perfect for cooking and baking and is known for its smooth, chestnut-like texture.
When cooked, the pumpkins’ skin is soft and edible, which means no peeling and more eating! Hokkaido pumpkin is rich in vitamins and antioxidants, making it a nutritious addition to any diet.
Next time you spot a Hokkaido pumpkin in the market, you know exactly what to do with it!
Pumpkin Varieties To Use Other Than Hokkaido
Several other excellent varieties can be used when making pumpkin puree. Here are some common varieties that are excellent for making pumpkin puree using the same recipe:
Sugar Pie Pumpkin: This is the traditional choice for pumpkin puree, often called “pie pumpkins.” They are small, with sweet, dense flesh that makes smooth and flavorful puree.
Jarrahdale Pumpkin: Recognizable by its blue-gray skin, Jarrahdale pumpkins have fine-textured flesh that is mildly sweet. It’s an excellent choice for both sweet and savory dishes.
Butternut Squash: Although technically a type of squash, butternut is a popular alternative for pumpkin in recipes due to its creamy texture and sweet, nutty flavor. It blends into a smooth puree that works well in any recipe calling for pumpkin puree.
Cinderella Pumpkin (Rouge Vif d’Etampes): This variety is named for its resemblance to the pumpkin-turned carriage in the Cinderella fairy tale. It is a vivid orange color and provides a rich, flavorful puree.
Long Island Cheese Pumpkin: This pumpkin is known for its appearance similar to a large wheel of cheese. It has a sweet flavor and dense flesh, making it perfect for a creamy puree.
Why Make Your Own Pumpkin Puree at Home?
Opting for homemade pumpkin puree over store-bought versions ensures you consume a product free of additives and preservatives and gives you control over the texture and seasoning.
It’s a straightforward process resulting in a fresh and flavorful product used for various gluten free, dairy free and vegan dishes.
Homemade Gluten Free Pumpkin Puree Using Hokkaido Pumpkin
Ingredients
- 2 pcs Hokkaido Pumpkin or sugar pie pumpkin medium
- 3 g salt optional
- 1 tbsp olive oil
- 50 ml water or more
Instructions
- Preparing the Pumpkin: Preheat the oven to 355°F (180°C).
- Wash the Hokkaido pumpkin to remove any dirt. Cut the pumpkin in half or quarters with a sharp knife. Remove the seeds and any stringy bits with a spoon.
- Roasting the Pumpkin: Place the cut pumpkin pieces on a baking tray and use parchment paper or aluminum foil for easier cleanup. Roast it with the skin on.
- Optionally, sprinkle a light dusting of salt over the pumpkin to enhance its natural sweetness.
- Bake in a preheated oven for 45 to 55 minutes or until the flesh is soft enough for a fork to slide through easily.
- Making the Puree: Once the pumpkin is roasted, let it cool. Then, peel away the skin if you prefer, though it's edible and packed with nutrients.
- Transfer the pumpkin flesh (and the skin, if desired) to a blender or food processor. Blend until smooth. If the puree is too thick, add a few teaspoons of water until you reach your desired consistency. Note: Hokkaido pumpkin contains less liquid compared to other pumpkin varieties. Food processor purees faster without adding more water.
- Once cooled, store in a tight-lid jar, zip lock bag or container, then refrigerate or freeze.
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