How to Roast a Pumpkin for Puree: A Step-by-Step Guide

Celebrate the flavors of autumn by learning how to properly roast a pumpkin for puree. This method not only intensifies the flavors but also removes excess moisture, resulting in a smooth and creamy texture that's perfect for soups, sauces, and more. Perfect for warming up during the cooler months, this recipe is simple yet effective.

Ingredients

1 small pumpkin, about 1.5 kg 80 ml (1/3 cup) water 2 tbsp maple syrup 1 tsp paprika 1 garlic clove, crushed 80 ml (1/3 cup) extra virgin olive oil 75 g dried cranberries 50 g pistachios, coarsely chopped 50 g baby salad leaves Fresh coriander leaves for garnish 1 tbsp lemon juice

Method

Step 1: Prepare the Pumpkin

Cut the pumpkin open and remove the seeds and gelatinous cartilage. Cut the pumpkin into sections roughly the size of half an acorn squash. Preheat your oven to 350°F (175°C). Place the pumpkin sections in a large metal pan. Add about an inch of water to the pan. Place the pan in the oven and bake until the pumpkin is tender (about an hour).

Step 2: Roasting the Pumpkin for Puree

Once the pumpkin is tender, carefully remove it from the oven. Allow the pumpkin to cool slightly, then remove the skin and scoop out the flesh. Place the pumpkin flesh in a blender or food processor and blend until smooth. Pour the pumpkin puree into a saucepan and add the water. Bring to a gentle simmer and cook for another 10 minutes, stirring occasionally until it thickens to your desired consistency. Remove from heat and set aside.

Step 3: Preparing the Topping

While the pumpkin puree is simmering, mix the maple syrup, paprika, crushed garlic, and extra virgin olive oil in a small bowl. Add the dried cranberries and chopped pistachios to the mixture and stir to combine. Season with salt and pepper to taste.

Step 4: Assembly and Serving

Divide the pumpkin puree into bowls or plates. Toss the baby salad leaves gently with lemon juice and a drizzle of olive oil. Use these as a base for the puree. Sprinkle the cranberry and pistachio mixture over the pumpkin puree. Finish with fresh coriander leaves for garnish.

Conclusion

Roasting a pumpkin for puree is a delightful way to enjoy the flavors of autumn. The method is simple and the results are worth it. This recipe not only offers a delicious treat but also a healthy alternative to heavy winter dishes. Whether you're serving it as a standalone dish or as a base for a soup, this roasted pumpkin puree is sure to impress.

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