The easiest foolproof method to making the smoothest pumpkin puree using just a small sugar pumpkin and a bit of salt!
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Let cool: 1 hourhour
Total Time: 1 hourhour40 minutesminutes
Servings: 4(makes 4-5 cups total)
Ingredients
1sugar pumpkin (around 5 pounds)
Fine sea salt(optional)
Instructions
Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper and set aside.
Cut the top off the pumpkin and then in half. Remove all seeds and fibers. Remove fibers with scissors if needed. Rinse and pat dry. Then slice into 6 pieces.
Place the pumpkin onto the pan with skin facing up. Sprinkle with salt if desired. Then bake for 30-45 minutes, or until fork tender.
Let the pumpkin cool for 1 hour. Then remove skin and scoop the flesh into a food processor.
Process the pumpkin for 3-5 minutes, or until the puree is very smooth.
Store in the refrigerator for up to 1 week or freeze for up to 3 months in a zip top bag.