You need to go Stateside if you’re looking for pumpkin-spiration :-). Pumpkin pie, pumpkin hummus, (scary) pumpkin soup, pumpkin chili, pumpkin muffins, pumpkin pasta… There’s no end to it. But when you look at the ingredient lists, you’ll almost always find canned pumpkin there. Unfortunately, we’re not in the US and canned pumpkin is nowhere to be found!
But I’ve found canned pumpkin’s match! It’s quite easy, really, just make a pumpkin puree. It keeps for about a week in the fridge and for much longer in the freezer. If you make one big batch, there’s an entire world of pumpkin recipes to be explored! You can find some suggestions below.
Tips & Tricks: pumpkin puree (as an alternative to 'canned pumpkin')
Cut the pumpkin in half. Remove the seeds. Peel the pumpkin. (If needed, cut it into smaller chunks first).
Cut it further into pieces that are fit to boil (about the size of potatoes you’d boil). Add them to a cooking pot.
Submerge the pumpkin about halfway with water (200 gr of water for 400 gr of pumpkin).
Add salt (1 pinch for 400 gr pumpkin).
Bring to a boil under a lid. As soon as it boils, turn the heat down to medium and leave to boil for about 15 minutes.
Remove the lid for the last 5 minutes to allow as much moisture to evaporate as possible.
After 15 minutes, use a masher or a blender to make the puree. If it’s too runny, put it over the fire some more to let the water evaporate. Keep stirring to avoid it sticking! Done!
Set to cool and if you like, divvy it up into portions to freeze. Now use it in every which way!
A couple of tips to use this pumpkin puree:
Speedy pumpkin soup: Mix the puree with some hot stock! Serve with croutons and bacon bits. Delicious!
Pumpkin smoothie: Mix a banana, some yogurt and some pumpkin puree into a smoothie. Season to taste with cinnamon. The colour is amazing!
Pumpkin pasta: If you’re making a cream based sauce, replace some of the cream with some pumpkin puree. Delicious, creamy and healthy!
Pumpkin mash: Reheat it, season with some extra pepper and salt and serve with a nice slice of meat and some gravy.
Follow these links to find Singlemade’s pumpkin pie in a mug and pumpkin nice cream (with rum-raisins).
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Vittoria is a pure blooded Italian, so it’s no surprise she already had the pumpkin pasta in her recipe book :-). She shared some of her secrets to make a great sauce. 1) Use quark instead of cream to make it lighter. 2) Use some nutmeg and sage leaves to season! Yum!
Follow our Singlemade heroes into the fray and try this tips & tricks! Share your Singlemade experiences through #singlemade_it, @singlemade of email@example.com!
Have fun cooking and… bon appétit! 🙂