November 26, 2010

Making puree from fresh pumpkin

... is quite easy to do, just takes a long time to cook the pumpkin!


First, cut up the pumpkin and clean out the guts and seeds.



Place the cut up pieces face down on a foil-lined cookie sheet.

Cook at 200F until cooked through- the meat will be completely SOFT.


And last, mash it wish a potato masher and puree in a blender/or just put pieces directly in the blender and puree until very smooth and silky.
When it's pureed, put it in a strainer over a pot and drain out all excess water so that it will be the right consistency to bake with...
*Make sure you do NOT skip this step as the puree contains a lot of liquid.
But, the end result is DEFINITELY worth it!!! Pumpkin strawberry almond bread! DELISH!!!!!

4 comments:

Food, Fun and Life in the Charente said...

When I roast the pupkin I also roast the pumpkin pips, they are delicious. Diane

Leesa said...

Hi Diane,

Yes, I do that, too... These were actually from a potimarron and the seed covers are WAY too think to eat, so I dried them and I'm saving them for my dad and step mom to plant in Costa Rica...
Have a nice weekend...
Leesa

Ron said...

Hi Leesa!

OMG...this looks absolutely DELISH!!

They're three of my most favorite tasting things!

Pumpkin, strawberries, almonds!

YUM-MY!

X

Leesa said...

Hi Ron...

I've grown very fond of pumpkin this season as I've made sooo many different pumpkin things! It really IS a great flavour!! YUM YUM!!!
I love strawberries and almonds, too!
Have a great weekeend!
Leese