Many pumpkin recipes specify pumpkin puree as one of the ingredients, and it is available in supermarkets canned. However, you can easily make this at home and the product is far more nutritious and tasty.
10 lb pumpkin, or two 5 lb pumpkins
(yep, that's all you need!)
Preheat the oven to 400F/200C/gas mark 6.
Scrape away all the pumpkin fibres, seeds and membranes. Cut the pumpkin pieces into quarters and place cut side down on a baking tray. Add 250 ml water to the tray.
Bake in the oven on a baking tray for approximately 25 minutes, until soft and tender. The pumpkin flesh will turn a deep dark orange. Check the tenderness of the pumpkin by piercing the flesh with a fork, which will be very soft.
Scoop out the flesh and mash with a spoon or masher. You can puree the mixture in a food processor to get a smoother consistency if desired.
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Recipe for pumpkin puree
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