Description
Learn how to roast pumpkin and make silky smooth purée at home with just a few simple steps. This recipe brings out the natural sweetness and depth of flavor in fresh pumpkin, perfect for baking, soups, or savory dishes.
Ingredients
Scale
- 2 to 3-pound sugar pumpkin, halved and seeds removed
- 1 tablespoon olive oil (optional)
- Pinch of salt (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the pumpkin in half lengthwise and scoop out the seeds and stringy bits.
- If using, brush the cut sides with olive oil and sprinkle with salt.
- Place the pumpkin halves cut-side down on the prepared baking sheet.
- Roast for 40 to 50 minutes, or until the flesh is fork-tender.
- Allow the pumpkin to cool slightly, then scoop out the flesh.
- Transfer the flesh to a food processor or blender and purée until smooth.
- Use immediately or store in the fridge for up to a week or freeze for later use.
Notes
- Use sugar pumpkins for the best texture and flavor.
- Strain purée through cheesecloth if too watery.
- Freeze in 1-cup portions for easy measuring later.
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 4g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: how to roast pumpkin, homemade pumpkin purée, fresh pumpkin recipe, roasted pumpkin, pumpkin for pie, vegan pumpkin purée