Fresh Pumpkin Puree Recipe
This easy recipe can be used in a number of fall-flavored ways!
Servings: 3 people
Calories: 157kcal
Ingredients
- 4 pound sugar or pie pumpkin alternatively, use a sweet winter squash
- spices optional; cinnamon, nutmeg, etc...
Instructions
- Choose a firm ‘sugar’ or ‘pie’ pumpkin that weighs about 4 lbs. Begin by washing any dirt off the pumpkin and drying thoroughly. Cut a circle around the stem and pull the top off, just as if you were doing a jack-o-lantern.
- Cut the pumpkin down the middle and pull apart the halves. Scoop out the stringy gooey stuff along with the seeds and set aside.
- Peel the pumpkin, separate the seeds, and boil the parts for 25 minutes of boiling, or until tender. The pumpkin should be very soft and slightly darker in color.
- The pumpkin can now be pureed in a food processor or mashed with a pastry blender depending on how smooth you want it.
Notes
The seeds can be washed, seasoned, and pan or oven toasted for a yummy and healthy snack. (I sprinkled mine with a chipotle season-all.)
I got 2 cups of pumpkin puree from each of my 4 lb pumpkins- about equal to one can from each, divided the puree into three ziplocks and stuck them in the freezer, ready for any recipe from pies to soup.
Nutrition
Serving: 0.66cup | Calories: 157kcal | Carbohydrates: 39g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 2056mg | Fiber: 3g | Sugar: 17g | Vitamin A: 51486IU | Vitamin C: 54mg | Calcium: 127mg | Iron: 5mg |
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7