Pumpkin purée in bowl

Pumpkin purée

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4 - 6

Try our easy pumpkin purée recipe, then turn this sensational seasonal ingredient into cakes, pancakes and glorious pies. Pumpkin can be steamed over a pan of boiling water or cooked in the microwave

  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving (6)
HighlightNutrientUnit
kcal37
low infat0g
saturates0g
carbs7g
sugars3g
fibre1g
protein1g
salt0g
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Ingredients

Method

  • STEP 1

    To steam the pumpkin, peel and seed it, then cut into evenly sized cubes. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10 mins. Test with the point of a knife and cook for a further 5 mins if not cooked through. Mash and leave to cool. Alternatively, to microwave the pumpkin, cut it in half (no need to peel it or cut out the seeds) and sit cut-side up in the microwave. Cook for 20 mins, then check the flesh is soft by poking it with a fork. Keep cooking if you’d like it softer. Scoop the flesh into a bowl, then mash and leave to cool.

RECIPE TIPS
CHOOSING YOUR PUMPKINS

Different varieties of pumpkin make different purée textures and flavours, so while you can use any pumpkin for purée, they'll give different results. You can also try using different varieties of winter squash: butternut squash have orange flesh, a very dense texture and a sweet flavour, while kabocha (Japanese squash) have yellow flesh, an earthier flavour and turn fudgy once cooked. The orange pumpkins you see everywhere at Halloween usually don’t have much flavour and can have watery flesh.

Goes well with

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