Sort ingredients
twirl22
QR Code
Listen
Pdf
Start by cutting the pumpkin in half. This first cut is the most difficult. It's best to use a big knife, especially when you're dealing with a large pumpkin. Remember to mind your fingers!
Continue to cut your pumpkin into wedges. Wedges of about 4 cm thick will be the easiest to handle.
Remove the skin with a potato peeler and scoop out the seeds with a spoon. Pumpkin seeds are edible, so you can either discard the seeds or save them.
Cut the flesh of the pumpkin into chunks and put them into a large pan. Cook them on a low heat until the pumpkin is soft.
At this point you might have to drain some excess moisture. This will depend on the type of pumpkin you're using. If there's a lot of clear moisture around the pumpkin chunks, drain it off. If there isn't, then simply skip this step.
Let the pumpkin cool. After that you can mash it. I use a potato masher for this, because I like it to have some bite left in my purée. If you want yours completely smooth, use a blender or food processor.
Divide your purée into portions and put into freezer-bags. Pumpkin purée will keep, in the freezer, for up to a year.