How to Make Your Own Roasted Pumpkin Puree
- Total Time: 55 minutes
- Yield: 2 cups 1x
Description
Learn how to make your own roasted pumpkin puree at home with this simple recipe, perfect for adding a fresh, homemade touch to your fall dishes.
Ingredients
- 1 medium size pumpkin (or squash)
- 1/2 tsp sea salt
- A glug of extra virgin olive oil
- 1 tsp sugar
Instructions
- Preheat your oven to 190°C (375°F).
- Peel the pumpkin skin and cut the pumpkin into wedges.
- Place the pumpkin wedges on a baking sheet.
- Sprinkle the wedges with sugar and sea salt.
- Drizzle a glug of extra virgin olive oil over the pumpkin.
- Roast in the preheated oven for 30-45 minutes, or until the edges are almost charred and the pumpkin is tender.
- Remove from the oven and let cool slightly.
- Transfer the roasted pumpkin to a food processor and puree until smooth.
Notes
- For a sweeter puree, you can add more sugar or use sumac for a tangy twist.
- Store the puree in an airtight container in the refrigerator for up to a week or freeze for longer storage.
- This puree can be used in pies, soups, or as a base for sauces.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 8
- Sodium: 200
- Fat: 3
- Carbohydrates: 18
- Fiber: 3
- Protein: 2
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Pumpkin Pie with Brown Sugar Meringue
- How to Make Pumpkin Jam
- Roasted Pumpkin and Cranberries with Goat Cheese
- Pumpkin Soufflé
Frequently Asked Questions
Why does the recipe add sugar and salt before roasting the pumpkin?
Sprinkling ½ tsp sea salt and 1 tsp sugar over the wedges before roasting at 190°C (375°F) draws out moisture and promotes caramelization on the edges. The recipe calls for roasting until the edges are almost charred — that slight char deepens the flavor of the finished puree far beyond what steaming or boiling would produce.
Can I freeze this pumpkin puree, and how long does it keep?
Yes — the notes specifically say to store it in an airtight container in the refrigerator for up to one week, or freeze it for longer storage. The notes also suggest using it in pies, soups, or as a base for sauces.
The notes mention sumac as a variation — how does that work?
The notes say you can add sumac for a tangy twist as an alternative to adding more sugar for a sweeter puree. Sumac is a tart, lemony Middle Eastern spice; a pinch sprinkled on the wedges before roasting would add brightness that contrasts with the pumpkin’s natural sweetness. 
