Pumpkin purée
This pumpkin purée will quickly earn a permanent spot in your kitchen. It is an easily made pumpkin base that can be used for soups, lasagne, quiches, and so much more. The purée is made from sweet and nutty Hokkaido pumpkins roasted to perfection, so all your favourite recipes can have a taste of autumn in them.
Ingredients
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2
Small Hokkaido pumpkins (approximately 1400 g in total)
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30 g
Butter
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Salt
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Freshly ground pepper
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A pinch of nutmeg (optional)
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
The best pumpkins for the purée are Hokkaido or red kuri squash. They have dense flesh, rich, nutty flavour, and low moisture content, which yields a thick, creamy consistency. If you need a substitute, Sugar Pumpkin or Jarrahdale are excellent choices. They produce a naturally sweet, smooth purée that is less watery, perfect for both savoury and sweet dishes. Avoid using larger field pumpkins, like those used for carving, as they tend to be stringy and watery, which can ruin the consistency of the purée.
Roast Hokkaido pumpkin with its skin on. The skin develops a rich, roasted aroma and slightly caramelised notes that enrich the purée's flavour. The skin also becomes tender and blends smoothly into the purée, giving it a nice colour. It also saves the time it takes to peel it. Just rinse well, roast until tender, and blend everything.
After scooping out the Hokkaido pumpkin seeds, prepare them for later use. Start by separating the seeds from the pulp and rinsing them under cold water. For added tenderness, you can boil them in salted water for about five minutes. After cleaning, dry the seeds thoroughly so they crisp up nicely when roasted. Coat the dried seeds with olive oil or melted butter, season with salt or spices like paprika, curry powder, or cinnamon, and roast them at 175 °C for 10–25 minutes. Use these roasted seeds as a topping for pumpkin purée, in salads or soups, or as an ingredient in snacks like granola bars. Store the roasted seeds in an airtight container at room temperature and enjoy them within 2 weeks to keep them fresh.
FAQ: Questions about pumpkin purée
Making pumpkin purée from scratch is very easy, but in case you have any questions, we have answered some of the most frequently asked questions below.
How do I know when the pumpkin is fully roasted?
The pumpkin is fully roasted when the flesh is tender. Push a fork into the thickest part of a few pieces; it should go in easily without resistance. The edges might start to turn golden brown, which usually means it is getting closer to being done. If it is still firm after 40–50 minutes, keep roasting and check every 5–10 minutes. Let the pumpkin cool for a bit after taking it out of the oven; the residual heat will help soften any slightly firm areas before you purée it.
How do I make the purée extra smooth?
Make the pumpkin purée extra smooth by straining the purée through a fine-mesh sieve or a cheesecloth-lined strainer to remove any fibrous bits. If the purée is too thick, thin it with a little warm water, milk, or cream. If it is too watery, strain it more or simmer it gently on the stove to reduce the moisture. Finally, season with salt, pepper, and a pinch of nutmeg, and blend briefly again to hit the desired consistency.
Do I need to remove the pumpkin seeds before roasting?
Yes, you need to remove the pumpkin seeds before roasting the pumpkin pieces. The seeds and the stringy pulp do not break down during roasting. Removing them ensures that the pumpkin flesh cooks evenly and becomes tender, which is important for achieving a smooth, creamy purée. This also makes it easier to blend the pumpkin pieces without any fibrous or gritty textures.
How long can I store pumpkin purée?
You can store pumpkin purée in the fridge in an airtight container for up to 5 days. For longer storage, you can freeze it in portions in ice cube trays or small containers, which work great. It will last for about 3 months. Just thaw what you need and stir well before using.
Nutritional values
Nutritional value, per
674 Kcal
| Fibre | - | 34 gram fibers |
| Protein | 12.2 | 20.2 gram |
| Fat | 34.6 | 26.4 gram |
| Carbohydrates | 53.2 | 88.2 gram |
Recommended information
Serving suggestion
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Make your own pumpkin purée
Sometimes, it really is the simplest dishes that bring the most comfort, and this pumpkin purée proves just that. Aside from Hokkaido, you only need four pantry staples and a food processor to get going. It does not get simpler than that.
The pumpkin needs to roast in the oven for a bit of time, but the actual prep time is short and incredibly easy to handle. Cook up a generous portion and have a big stash of purée ready for the autumn season. You never know when it may come in handy.
Smooth and buttery with a hint of nutmeg
This silky pumpkin purée is all about simple ingredients done right. Roasting the Hokkaido pumpkin intensifies its natural sweetness and brings out a deep, nutty flavour as the edges caramelise in the oven.
From there, it takes just a few additions: butter, nutmeg, salt, and pepper, blended until velvety smooth. The butter softens the sweetness and ties everything together with a rich, mellow finish. The gentle heat of nutmeg and black pepper adds just the right amount of warmth to round out the taste.
Use it as a side or as a recipe base
Homemade pumpkin purée is impressively versatile, meaning you can use it in a wide range of savoury and sweet dishes. Enjoy it warm as a side dish with roasted chicken or slow-cooked meats. The satisfying sweetness goes hand in hand with the savoury saltiness often found in roasted meats.
Stir it into a butternut squash risotto, butternut squash pasta, or pumpkin gnocchi. In these dishes, the purée really gets to show off its smooth, creamy texture as it coats the grains of rice or pieces of pasta.
Pumpkin purée fits everything from the béchamel sauce in butternut squash lasagne and butternut squash soup with coconut milk to heartier chillis and stews. On the sweeter side, pumpkin bread, muffins, or scones all benefit from its warm, spiced flavour.
Add a few personal touches
Make one batch of classic pumpkin purée, then try adding a few personal touches. For a sweeter take, swirl in a drizzle of maple syrup or a spoonful of honey to deepen the natural caramel notes of the pumpkin. Warm spices like cinnamon, ginger, or a pinch of allspice bring a cosy autumn feel, while smoked paprika or a dash of cayenne adds a surprising kick.
Want something savoury? Mix in grated Parmesan or sharp cheddar for a rich, cheesy taste, or finish with a drizzle of truffle oil for true indulgence. If you prefer a little tang, add a dollop of crème fraiche or Greek yoghurt. Whatever route you take, these little additions turn a simple purée into a standout side dish.
