pumpkin puree

A pumpkin isn’t just a beautiful Halloween decoration; it also makes an excellent puree—as long as you haven’t hollowed it out. You can use this puree to bake cakes, muffins, pies, and many other treats. Since it freezes very well, you can enjoy fall desserts any time of year while reaping its nutritional benefits. In fact, pumpkin is rich in vitamin A, fiber, and antioxidants. Be sure not to throw away the pumpkin seeds: once roasted in the oven with a little salt or spices, they make for a crunchy and healthy snack.

Preparation (for a pumpkin weighing about 1 kg)

Step 1

Preheat the oven to 375°F.

Step 2

Prepare one baking sheet lined with parchment paper for the pumpkin and another for the seeds.

Step 3

Wash the pumpkin.

Step 4

To make this easier, first remove the top to take out the stem, then cut the pumpkin in half on a wooden cutting board.

Step 5

Scrape the inside of the pumpkin with a spoon to remove the stringy fibers and seeds.

Step 6

Place the seeds in a bowl filled with water. Drain the water and pat the seeds dry with a clean cloth. Return them to the bowl and add a little canola oil. Season to taste. Spread the seeds on a baking sheet.

Step 7

Place the two pumpkin halves (cut side down) on a baking sheet.

Step 8

Bake the seeds for 30 minutes and the pumpkin for about 60 minutes.

Step 9

If the pumpkin mashes easily with a fork, remove it from the oven.

Step 10

Scoop out the pumpkin flesh and place it in a blender. Blend it until smooth. Add water if necessary, just enough to make blending easier.

Step 11

Store the purée in the fridge for a few days, or freeze it for longer storage. The seeds keep well in an airtight container in the fridge.