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Thick orange pumpkin puree in a bowl with a checked red and white napkin in background
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Pumpkin Purée Recipe

This easy homemade pumpkin purée recipe from scratch is very simple to make. It is also very handy to have it for a number of pumpkin recipes.
Course Side Dish
Cuisine American
Keyword pumpkin purée, pumpkin purée recipe
recipe pumpkin purée, pumpkin purée recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 602kcal
Author Rachna Parmar

Equipment

Ingredients

  • 4 pound pumpkin 2 kgs.

For boiling

  • Water

For roasting

  • 2 tbsp. Olive oil
  • ½ tsp. Sea salt

Instructions

For Boiling

  • Cut pumpkin into bite-sized pieces. Boil in a large pan covered with water. Once done, drain the liquid and blend the pumpkin after removing the peel. Store in a jar in the fridge or freezer.

For Air frying

  • In Air fryer:Just apply about 1 tbsp. of olive oil along with salt to your pumpkin wedges or pieces. Spread on a foil or baking paper on baking tray. Preheat air fryer to 390 F or 200 C for 5 minutes. Roast for about 15-20 minutes for wedges and about 10 minutes for pieces till it gets really well cooked. Take it out and serve.

Notes

1. Always use cooking pumpkins like sugar pumpkin or similar varieties for pumpkin puree.
2. You can use the same recipe to make purees of squashes.
3. You can roast without the salt as well. I use a little salt as it gives a light savoury touch to the puree.
4. Store the puree in the fridge for upto a week and in the freezer for 4-5 months and enjoy pumpkin recipes long after the pumpkin season is over.

Nutrition

Calories: 602kcal | Carbohydrates: 118g | Protein: 18g | Fat: 17g | Saturated Fat: 3g | Sodium: 973mg | Potassium: 6169mg | Fiber: 9g | Sugar: 50g | Vitamin A: 154457IU | Vitamin C: 163mg | Calcium: 381mg | Iron: 15mg