A quick and easy way to make pumpkin puree without the use of an oven! Use pumpkin puree for a range of sweet or savory dishes or as an excellent first baby food! This recipes makes approximately 400 grams.
1.2kilograms pumpkin(2.6 pounds)butternut squash or see notes for alternative varieties
3cupswater
Instructions
Prepare Pumpkin
Using a sharp knife, remove the ends from the whole butternut squash or pumpkin. Slice the pumpkin in half lengthways and slice the pumpkin halves in half again widthways. Carefully slice down the outsides of the pumpkin to remove the skin. Remove and discard of the pumpkin seeds and then dice the pumpkin flesh.
1.2 kilograms pumpkin
Steam
Place the diced butternut squash or pumpkin pieces into the steamer basket atop a large saucepan of water. Put the lid onto the steamer and bring to a boil. Once boiling, reduce to a low heat and simmer for approximately 10 minutes or until the pumpkin is soft and easily pierced with a fork.
Remove the steamer basket from the saucepan and place onto a tea towel. Take the lid off the steamer and allow the pumpkin to reduce to room temperature.
Blend
Add the pumpkin to a high-speed blender or food processor and blend on high until you have a smooth puree with a creamy texture. Alternatively, place the pumpkin into a large bowl or saucepan and use an immersion blender to puree. If you don't have access to a blender or food processor then you could also use a potato masher.
If using pumpkin puree for baby, store the pumpkin puree in individual BPA free containers and freeze.
Strain
If using pumpkin puree for desserts, it is best to strain the pumpkin puree to remove any excess water. Some pumpkins contain a higher water content than others. You may get a cup of water or more, or not much water at all! Place a nut milk bag or cheese cloth over a small bowl. If using cheese cloth, fix it to the bowl by placing a rubber band around the cheese cloth and bowl.
Pour the puree into the bag or cheese cloth.
Pick up the nut milk bag by the string and gently squeeze out any excess liquid. Don't squeeze too hard or the puree itself will seep through the mesh. Do the same if using a cheese cloth, but remove the rubber band and pick up the edges of the cloth.
Use the pumpkin puree straight away or store in an airtight container in the fridge for up to 5 days or freezer for 3 months.
Notes
Pumpkin Varieties
See a list below of other pumpkin varieties that can be used. Australia
Japanese Pumpkin
Kent Pumpkin
Queensland Blue Pumpkin
United States
Sugar Pumpkins (or Pie Pumpkins).
Fairytale Pumpkin
Jarrahdale Pumpkin
Dickinson Pumpkin
Long Pie Pumpkin
Red Kuri Squash
Storage
Store easy homemade pumpkin puree in an airtight container in the fridge or freezer. See the blog post for more information on how to store. Nutrition Facts are an estimate only.