Purée and Simple

Autumn is my absolute favourite time of year. The colour palette, the fact that christmas is just around the corner, the jumpers, the hot chocolates and (most importantly) PUMPKINS! There is no coincidence as to why pumpkins are a staple icon in autumn and Halloween- they are at their best this time of year! I am going to flood my blog for the next few days full of autumnal recipes. Starting with something that will become a key ingredient in future bakes: pumpkin purée. I have looked high and low in the UK to find tinned purée but had no luck unlike our American friends, however it is super easy to make!

Ingredients:

1 pumpkin (although I used 2 to make extra!) You want your pumpkin to be a “cooking pumpkin” or a “sugar pumpkin” as they are the meatiest and best to purée.

Method:

  1. Preheat your oven to 200C. Cut your pumpkin in half. Don’t try to cut through the stem as it is very hard! It is fine to have uneven halves.

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2. Scoop out all of the seeds and guts (keep the seeds for roasting! I will post a recipe soon on that). You want the stringy guts to be mostly cleaned out.

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3. Pop your pumpkin halves face down on a baking tray lined with either baking paper or tin foil, and pop in the oven for about an hour until the pumpkin skins are brownish and the flesh is soft

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4. Wait for the pumpkins to cool for a bit, and then scoop out the flesh. This should be very easy to do. Once you have scooped out the meat then pop it into a bowl and blend with a hand blender or food processor. Then you are all done!

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I hope you enjoyed this recipe. It is super easy and it is a key ingredient in so many recipes! I promise I will be more frequent with my posting.

Love from Evie x

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