Every time I go grocery shopping, I ask my kids to pick out a fruit and/or vegetable they would like for the week. We’ve come home with pomegranates and an eggplant, the ever popular summer melon varieties and, at times, excessive amounts of citrus fruit. (One kid was on a lime kick for a while?!) But, for the most part, whatever they pick, I buy. It allows them independence and, hopefully, encourages them to try new foods! (I did put a stop to the giant jackfruit they saw at a health food store since I have NO CLUE what to do with that…)
Now that we have decided to shop local for about 90% of our needs, our fruit and veggie selection is more limited than when we shopped at the health food stores in the city. So, while I still allow my kids the opportunity to pick something, it really tends to be the same things to select from. Occasionally, the local grocery stores sell some local and/or unique produce.
This week, my little guy had his mind on pumpkins, before we even walked into the store! He made a bee-line to the produce section and quickly found the giant display of carving pumpkins. I’m sure most people in the store heard that he wanted “that pumpkin, Mom, at the very bottom. It’s perfect….” As I began digging out that pumpkin, he moved to the other side of the produce area to pick his veggie of the week…. A pie pumpkin.
We love all things pumpkin! So, while I was unsure of what he wanted to make with the pumpkin, I agreed to buy it. I had soup on the brain…. But, as we made our way through the store, he (loudly) announced it would become a pie!
Now, you may be wondering… How do you make that beautiful pumpkin into puree for pie, or soup? Well, I am SO glad you asked…
How to Make Pumpkin Puree
Begin by washing the pumpkin, if you did not grow it in your own garden. (We are looking forward to doing that next year!)
Then, cut in half or thirds, depending on size. Scoop out the seeds and strings from the center of the pumpkin. (This makes a fun treat for the chickens!!)
Place skin side up on a baking sheet. I prefer to use a silpat for easy clean-up and to keep anything from sticking! If you don’t use a silpat, I would recommend foil and oil.
Roast in the oven at 400o for about an hour. Once the skin pulls away from the flesh, it is done.
Remove from the oven and allow to cool. Cover loosely with a towel or plastic wrap and place in the fridge over night. (You can skip the refrigeration time, if you are making soup and want the pumpkin warm.)
Easily peel off the skin from the flesh. If you prefer, you can remove the dark brown parts from the flesh, but it does not affect the finished product.
Place all of the cooked pumpkin flesh into a high speed blender and blend. You can add a bit of water if needed.
Our pie pumpkin made about 3 cups of puree. We used 1/4 cup for the filling in the Sourdough Pumpkin Cinnamon Rolls, 1 1/2 cups for a pumpkin pie, and put the rest in the freezer for a future pot of soup!!! (Soup is my favorite season!)
While I did obviously spend time and electric on the pumpkin puree that I am not really able to calculate, I spent roughly $2.00 on the pumpkin. A 2-cup can of puree is also about $2.00, so I technically got a cup extra for my efforts! (And, I know my pumpkin puree is really just pumpkin!)
