Pumpkins are in season now! After joining the school’s field trip to the pumpkin farm with my daughter and a Halloween party, I got six pumpkins, big and small, sitting in my kitchen. The best way is to turn them into pumpkin puree and have it stored in the freezer for future use. To use, simply thaw your pumpkin puree in the refrigerator overnight or defrost it in the microwave. It’s just that simple! I will be sharing with you some of my recipes I made using this pumpkin puree.
秋天是南瓜的季節, EC之前隨大女兒參加學校的旅行, 兩母女在南瓜田摘了兩個大南瓜捧回家. 加上萬聖節的派對, EC家中總共有六個大大小小的南瓜！ 這麼多南瓜, 短時間內一定吃不完. 最好的方法就是把它們做成南瓜泥放在冰箱保存了! 從冰箱取出南瓜泥放在雪櫃半天或用微波爐解凍後便可以使用, 方便得很. 南瓜泥用途廣泛, EC會陸續跟大家分享幾個以南瓜泥作材料的食譜.
Homemade Pumpkin Puree 自家製南瓜泥
Pumpkin (about 4 to 6 pounds), sea salt
Preheat oven to 400 °F/205 °C. Line a baking sheet with parchment paper.
焗爐預熱400 °F/205 °C，烤盆內放牛油紙。
Clean the outside of the pumpkin and wipe dry with paper towels. Chop off the stem and cut the pumpkin in half. Scoop out the seeds and pulp from the center with a spoon. You may save the seeds and roast them later.
Sprinkle sea salt over the pumpkin pieces and place them (cut side down) on the lined baking sheet.
Bake for 30 to 40 minutes or until tender. When you can easily pierce the pumpkin with a chopstick, you know it’s done.
Let cool a bit then scoop out the flesh of the pumpkin with a metal spoon. Place the flesh in a cheesecloth or coffee filter lined strainer over a large bowl and allow to drain.
When there is no liquid dripping out, puree the pumpkin with a food processor or immersion blender until you get a smooth texture.
Pumpkin can be used right away or stored in the fridge in an airtight container for up to a week. Store pumpkin puree in freezer bags in small portions (like 200g per bag). Remove as much air as possible before sealing bags. Flatten the bags and label them with the date you make them before freezing. Pumpkin puree can be stored in the freezer for six to eight months
Personal notes: Pumpkin can be cooked by steaming, boiling, microwaving, or roasting. I found that roasting pumpkin with skin gives the most flavorful result.
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