Simple Pumpkin Puree

Mmm, pumpkin and squash. Not only are they incredibly photogenic and beautiful for decorating our homes, entrances, foyers, gardens, the edible pumpkins are also super tasty for a variety of dishes: pumpkin soups, gnocchi, pasta, stuffed as a main dish or desserts. Oftentimes the pumpkin puree is a base for all those pumpkin recipes. That’s why this is truly a very basic recipe that might come in handy on your culinary path. Hopefully this blog post will answer all of your questions regarding pumpkin puree. If not, please leave a comment below and we will answer it as soon as possible. 

This pumpkin puree serves as a base for many sweet and savory dishes, because it doesn’t contain any additional salt, sugar or fats. It’s just your 100% natural, homemade pumpkin puree.

In this recipe we will cover the Musquee de Provence Pumpkin puree, Butternut squash puree and Red Kuri / Hokkaido squash. Different types of ingredients give different types of textures, consistency and of course, flavor.

First, pick one type of pumpkin or squash. Then peel the pumpkin. The easiest way will be to use a speed peeler. Cut the pumpkin in half lenghtways. Remove the core and seeds.

Important: When you cut the pumpkin in half, be very careful not to cut yourself. The pumpkin releases a lot of juices and becomes slippery, so make sure to have it firm on your working surface. It’s best to place the pumpkin on top of the paper towel or kitchen cloth.

Cut the pumpkin on cubes, approx. 2 cm x 2 cm or 1-inch x 1-inch. Place in a large baking sheet, lined with parchment paper. Bake according to the instructions. 

While the pumpkin is still hot, blend into a creamy puree, using an immersion blender. It’s important to blend the pumpkin while it’s still hot, because the steam will evaporate which will result in a creamy puree, instead of a watery, which we don’t want. If possible use a tall bowl or a jug for blending, that way it will be easier and faster to blend.

Yay, and we are done. We have made our own homemade pumpkin puree. From left to the right we have (see below):

Short description and uses of pumpkin puree or squash puree

1. Red kuri / Hokkaido squash puree (left): Red kuri / Hokkaido squash puree is the thickest, creamiest and densest. It doesn’t contain a lot of water, but it’s super rich in flavor and so very appropriate for all savory dishes, for example: pumpkin gnocchi, pumpkin soups, pasta dishes.

2. Butternut squash puree (in the middle): Butternut squash puree is the most versatile. Appropriate for both sweet and savory dishes. It’s creamy, rich in flavor and not too heavy. You can use it for pumpkin pie, pumpkin bundt cake and other savory dishes like soups, gnocchi, pasta.

3. Musquee de Provence Pumpkin puree (right): Musquee de Provence Pumpkin puree is light, fresh and creamy. It has a beautiful, silky texture and it’s great for pumpkin risotto, sauces and creams.

Storing and Freezing

You can use your puree immediately (at room temperature) or you can store it in an airtight container in a fridge for up to three days, or in freezer bags in a freezer for up to three months. It’s always good to have a bag of frozen homemade pumpkin puree at home, especially in autumn and winter.

Frequently asked questions (FAQ)

What should I do if my pumpkin puree is too watery?

If your pumpkin puree is too watery, add it to a non-stick pan, place over medium - high heat and cook at low simmer. Using a rubber spatula mix constantly to prevent the pumpkin puree sticking to the pan. While the pumpkin puree will be on the heat, the water will begin to evaporate, making the puree creamier. The whole process should take about 5 - 10 minutes. Remove from the heat, cool to room temperature and use.

What should I do if my puree is too thick?

If your pumpkin puree is too thick and you feel like it’s impossible to blend it in a smooth puree, then gradually add a tablespoon of water while blending. Generally speaking 2 - 4 tbsp of water should be enough, but that depends on the quantity of the pumpkin puree. 

What to do if the pumpkin gets over caramelized in the oven, if it burns a little?

If your pumpkin or squash gets over caramelized, there’s no reason to panic. Try to remove as much brown pieces on top of the baked pumpkin as possible. Then use and blend the rest of the pumpkin. There might be some black or brown spots here and there, but that’s nothing to worry about.

Do I really need to peel the pumpkin?

Most of the time the skin of the pumpkins is not edible, with the exception of Red kuri / Hokkaido squash. You don’t need to peel the Hokkaido squash if you don’t want to. In that case, make sure to put your hokkaido puree through a fine sieve before using it to get rid of any pieces of skin.

What should I do with the core and pumpkin seeds?

You can discard the core and seeds, or even better, you can pick the seeds from the core, clean them under running water, place on a baking sheet and dry in the oven for  6 hours at 60 °C / 140 °F. Remove from the oven, let the pumpkin seeds cool to room temperature, then store in an airtight container.

Can I use a blender?

If you have a good, high quality blender you can most definitely blend all three purees in it, otherwise we recommend using an immersion blender because it’s easier to control and use for all kinds of pumpkin or squash purees.