Making Pumpkin Puree
Why would you want pumpkin puree in your freezer?
Well, because of all the wonderful pumpkin recipes that are out there! I love pumpkin any time of the year. And not necessarily for Pumpkin lattes. I love muffins, breads, soups, even enchiladas! Whether it is sweet or savory– I’m a huge pumpkin fan. Think of it as a blank canvas for all things yummy and decadent. And making your own is super easy.
I had a few pumpkins that were just starting to show some age right after Christmas, so it was the perfect time to preserve them before I lost them for good. For this batch, I used this blue pumpkin. These guys have a really sweet flavor and are great for things like desserts. There are pumpkin varieties that have a lesser sweet flavor that lend themselves better for savory recipes, but if you are a general fan of pumpkin flavor you might not mind the sweetness of this variety.
When done, I let them cool before scraping the flesh into a blender with a little bit of water. Blend until smooth, and then you can freeze in smaller portions.
Generally I use my frozen food within 6 months.
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