Homemade Gluten Free Pumpkin Puree Using Hokkaido Pumpkin
This roasted gluten free pumpkin puree is fast and easy to prepare. It is excellent for pies, pastries, soups, and sauces.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Ingredients
- 2 pcs Hokkaido Pumpkin or sugar pie pumpkin medium
- 3 g salt optional
- 1 tbsp olive oil
- 30 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.
Video
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