Cut the stem off on the top. Then cut the pumpkin in half.
Remove the seeds and strings using an ice cream scoop.
Make thick slices and put them in a large pot.
Pour water over them until it almost covers the surface. Bring it to a boil over medium high heat.
Reduce the heat to medium low. Let it simmer covered for 15 min or until fork tender.
Drain and let them cool a bit. Using a spoon, scoop the flesh of the pumpkin.
Put them in a food processor and blend until smooth and it has a creamy texture.
Store in glass containers in the fridge for up to a week or in airtight containers, resealable freezer bags or in an ice cube tray in the freezer for a later use for 3-4 months.
If the pumpkin doesn’t stand still, cut a small part from the bottom of the pumpkin. Then cut in half and chop.
Smaller pumpkins are easier to work with.
You don’t need to peel them before cooking. Let them cool a bit and remove the skins when they are still warm. It is easier when warm.
Don’t have a food processor? Use a blender, potato masher or simply a fork to mash pumpkin flesh.
If you find the pureed pumpkin too watery, strain it using a cheese cloth.
What to make with leftover pumpkin puree? Add it in soups, hummus recipes, etc.
What to make with the pumpkin seeds? Roast them.
To make roasted pumpkin puree: (You can see it in the video below). Preheat the oven to 375F/190C. Cut the pumpkin in half, remove the seeds and strings. Put the pumpkin halves on a parchment paper lined baking sheet, cut side down. Cut into large chunks if you use a large pumpkin. Roast pumpkin pieces for 40-60 minutes, or until tender. Let them cool for about 15 minutes and remove the skin when they are still warm. Puree in a food processor in batches.
Serving Size:1 cup
Keywords: boiled pumpkin puree, homemade pumpkin puree, how to make pumpkin puree without oven
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