Unsure what to do with your Halloween pumpkins after the big night is over? If they’re still fresh and clean, bring them inside and turn them into pumpkin puree with little effort!
Last year, I completely forgot about our lovely carved pumpkin and accidentally left it out on the balcony until mid November – as it was unusually warm at that time, the formerly sturdy veg didn’t look so sturdy anymore by the time I remembered to check it. This year I decided to do better and have just recycled our beautiful jack-o-lantern into a big pot of creamy puree.
Recipe tips
Pumpkin puree makes a great base for vegetable soup. You can also use it in cakes and cookies (pumpkin cookie bar recipe coming soon!), or simply add some herbs and serve it to your baby for his or her next meal. The puree stays fresh in the fridge for up to 3 days, alternatively you can freeze it in portions and defrost it whenever you want to use it.
Ingredients
1 pumpkin
water
Method
1. Cut pumpkin in eight parts, peel it and cut into chunks.
2. Add to a large pot, cover with water and bring to the boil.
3. Boil for around 10 minutes or until the pumpkin chunks have softened.
4. Drain and transfer the pumpkin to a food processor. Blend until creamy.
5. Store in refrigerator for up to 3 days, alternatively freeze in portion and defrost for later use.
Preparation: 10 min | Cooking time: 10 min | Servings: depending on the size of your pumpkin
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