Sunday, October 27, 2013

How To: Make Your Own Pumpkin Puree

Canned pumpkin puree doesn't exist in Germany.

Ok, it might, but I haven't found it. So after visiting the Pumpkin Patch, I decided to make my own. AND NOW YOU CAN TOO! 

It's very easy, and doesn't take much time at all- except it will take much much longer if you don't have a real oven. (Also see: yours truly) 

A. Find a suitable pumpkin. Medium size, not too overwhelming 
B. Chop the top off 
C. Cut in half 
D. Scoop the guts out 
Save the seeds (Optional) 

A. Cut each half in half again 
Put in oven at 350° for 30-45 minutes 
Check in on the pieces every now and then
B. It will be done when the outside skin is wrinkled and the pumpkin is flaky/mash-like

A. Pull out of oven and scoop out pumpkin into a bowl (Discard pumpkin skin)
B. Mash that shit up (If you don't live in a foreign country with limited kitchen goods, you can use a food processor or blender to make this step easier.)

Enjoy the fruits or vegetables (I guess this is highly debated) of your labor! 

Making your own pumpkin puree is healthier and cheaper! You can easily complete all those delicious fall recipes now that you have the missing ingredient.

I've already made Pumpkin Oatmeal Pancakes but here are a few others that look excellent::

* Don't worry about getting every piece of stringy pumpkin off, it mashes just fine 
* One pumpkin will give you quite a bit of puree, so put half in the freezer if you need to
* Put on a scary movie and pour a glass of pumpkin wine or beer, it will make that gooey mess seem slightly less distasteful while also helping to get you in the Halloween spirit! 

If you kept the seeds, here is a quick seed roasting recipe. (Turns out, pumpkin seeds are crazy good for you. Seriously. Google "pumpkin seed nutrition".) 

1. Take the seeds you've set aside and put then into a strainer
2. Run under cold water and remove all the pumpkin string non-sense. 
3. Let dry 
4. Coat in olive oil and salt (If you're feeling frisky add sugar, cinnamon, herbs, chili powder or red    pepper flakes) [Tip: I like a spicy sweet combo, so I did sugar, cinnamon and a little bit of chili powder- amaze!]
5. Layer on cookie sheet, pop in oven at 300° for 30-40 minutes (stirring every 5-7 minutes)
6. Keep an eye on these babies, you don't want them to burn
7. As they start to turn a golden brown, pull them out and enjoy! 

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