Basic Pumpkin Puree

An easy way to make your own home made pumpkin puree – that can be used as a base not only for a soup, but also for cakes, muffins and other desserts!

All you need is a pumpkin, I prefer Hokkaido or Butternut.

INSTRUCTIONS

Preheat the oven to 180°C.

Cut the pumpkin in half, scoop out the seeds.

Place both parts on a baking tray lined with parchment paper, cut sides facing down.

Bake the pumpkin for 60 – 90 minutes, or until a fork slides through easily.

When being baked, let it cool down completely.

Turn the pumpkin and scoop out the insides with a spoon.

Place the insides into a blender and puree until smooth.

Keep in a fridge or a freezer.