How to Make Your Own Roasted Pumpkin Puree
- Total Time: 55 minutes
- Yield: 2 cups
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. I roast 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 — store it in an airtight container in the refrigerator for up to one week, or freeze it for longer storage. I also love using it in pies, soups, or as a base for sauces.
The notes mention sumac as a variation — how does that work?
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 adds brightness that contrasts beautifully with the pumpkin’s natural sweetness.
