Making your own puree is ALWAYS a better option! They’re fresh, locally grown, organic, and free from aluminum can residue. Plus you have all those seeds to roast and eat too!
Besides making beautiful center pieces, pumpkins have many health benefits!! Because of this, I suggest adding your pumpkin puree into many recipes to add a whole host of vitamins and nutrients. Stir pumpkin puree into soup, stew or chili. The flavor won’t change that much, but your meal will have a ton more nutrients. Check out the bottom of this post for links to more recipes using pumpkin puree.
health benefits:
- rich in vitamin A and carotenoids – eyes
- high in fiber
- pumpkin seeds are rich in phytosterols – reduces cholesterol
- high in beta-carotene
- high in carotenoids – skin
- seeds are rich in the amino acid tryptophan, which aids in the product of serotonin – good mood
- cup of cooked pumpkin contains 504 milligrams of the refueling nutrient potassium, which helps restore the body’ balance of electrolytes – after a hard workout
- rich source of vitamin c – immune system
1 small pumpkin (4 lbs) :: yields 2 1/2 cups puree
directions:
- wash under cool running water
- slice the top of the pumpkin off
- cut the pumpkin in half
4. scrap out stringy pulse and seeds (save for later!)
5. place your cut pumpkin in the pan, place it cut sides up
6. bake at 325 degrees until very soft, or about 1 hour
7. peel the skin away (should come off easily)
8. place in a food processor or blender
9. add a couple splashes of water while blending in puree
10. Store in glass mason jar. Keep up to 1 week in fridge, or 6 months in freezer.
recipes using pumpkin puree:
Pumpkin Fudge Squares
Pumpkin Chili
