Pumpkin Series: Homemade Puree

Pumpkin is like the Branch Basics of produce…so many different uses and never disappoints! With Fall in tow, we thought it’d be fun to share some of our favorite recipes featuring this versatile veggie – from savory soup to maple-sweetened muffins.

And what’s so great is the immense nutrient benefits we receive when eating pumpkin-anything. The bright orange color comes from carotene, which converts to Vitamin A in the body, helping us fight heart disease, cancer and poor vision. Pumpkins also have lots of fiber as well as vitamin C, potassium, copper and manganese.

First up, pumpkin puree! Yes, you can always use the organic, canned version, but we promise you’ll taste the difference this homemade version makes in each of the recipes to come. So grab a pumpkin, and we’ll teach you how to turn them into a delicious puree that can be stored and used for the pumpkin muffins, soup, latte and pie we’ll be sharing soon!

The following recipe is adapted from this one of 100daysofrealfood (Thanks, Lisa!):

  1. Preheat oven to 400 degrees and place parchment paper on a roasting pan or glass pyrex dish
  2. Wash your pie pumpkin (tastier than big ones) with Branch Basics All-Purpose, scrub and rinse
  3. Slice off the top of the pumpkin (including the stem) and cut pumpkin in half.
  4. Remove the flesh and seeds using a large spoon or ice cream scooper
  5. Place pumpkin upside down on the parchment paper.
  6. Roast in the oven for 30-40 minutes, depending on your oven. The skin will begin to wrinkle and you’ll be able to pierce it with a fork easily when it’s done.
  7. Let it cool before peeling off the skin and removing flesh.
  8. Place pumpkin flesh a food processor or blender and puree until smooth
  9. Store in the fridge for about a week or freeze for later use (for our upcoming muffin, soup, latte and pie recipes!)

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