It’s so easy to roast pumpkin at home and use in many delicious recipes or make a perfectly smooth pumpkin puree for some incredibly tasty pumpkin desserts. This recipe is easy to follow, making pumpkin a versatile ingredient for either a wonderful side dish or sweet desserts.
Unfortunately, summer is over, and fall begins to make itself felt present. And you know what that means? It means that the star in my kitchen in this period is pumpkin.
Pumpkins is a variety of squash that always reminds us about a fantastic traditional Halloween decoration or a fabulous Keto Pumpkin Pie. This bright orange fruit is loaded with nutrients, vitamins, and minerals.
They are used in cooking and baking since most of their components are edible, including seeds, shells, meat, and flowers. Steamed, boiled, roasted, or baked, pumpkin has a smooth texture and intense flavor that makes it popular in various dishes.
Actually, pumpkin can be used in various savory dishes, not only sweet ones, so I’m sure you’ll love a velvety serving of roasted pumpkin soup.
And here’s an interesting fact: Pumpkins are fruit, not veggies! So pumpkin is, in fact, a botanical berry.
If you’re wondering if pumpkin is keto-friendly, you can check out our guide that shows you what’s the perfect serving size of the pumpkin.
How To Roast Pumpkin?
Roasted pumpkin may be used to produce everything from pumpkin puree to cubed pumpkin for chili, bowls, and more.
Fortunately, we’re going to show you today how simple it is to roast the pumpkin and make the best pumpkin puree. And, if you’ve never made it before, you might be surprised at how simple it is to make yourself at home.
- Wash the pumpkin and pat dry using a clean kitchen towel.
- Use a sharp knife to carefully cut the pumpkin into four pieces. Place it in a baking dish. Scoop out the seeds and any stringy bits.
- Place flesh side down and roast for about 40 minutes at 350°F, or until a fork quickly enters the skin. It may take a little longer if your pumpkin is giant.
- Remove the pumpkin from the oven and set it aside to cool.
How To Make Pumpkin Puree?
Once your pumpkin is cooked, you can transfer the pumpkin flesh into a high-power blender and blend until no large lumps remain and the pumpkin puree is smooth.
If necessary, add a bit of water to help things blend, but this should not be necessary for most situations.
Can You Freeze Pumpkin Puree?
Scoop the cooled puree into freezer bags, allowing two inches of space for expansion. Pumpkin puree can be stored in a freezer for about six months.
Pumpkin puree is incredibly flexible, with incredible flavor and nutritional advantages. You’ll want to keep this on hand as a pantry staple!
Tips For Making The Best Pumpkin Puree
- It is not necessary to blend all roasted pumpkin. If you like, you may save some of the cubes to use in salads or season as you would other winter squash. It’s fantastic!
- Sometimes the skin of the pumpkin will not soften in the oven. If it’s been more than an hour and the skin is still extremely firm, the pumpkin is likely done, and you may continue with the recipe.
Roasting the Pumpkin Seeds
Don’t get rid of the pumpkin seeds as they turn into a fabulous healthy shack. Here’s how to roast leftover pumpkin seeds:
- Scoop out the seeds and clean them under running water to remove any squash flesh.
- Use a paper towel to pat dry the seeds and transfer them to a baking sheet.
- Mix the seed with a tablespoon of oil and a pinch of salt. Add any of your favorite seasonings at this point. Toss until all the seeds are coated.
- Roast for about 20-25 minutes at 300F or until the seeds start to brown and become fragrant.
- Remove from the oven and allow to cool.
FREQUENTLY ASKED QUESTIONS
- What kind of pumpkin should I use – It is essential to select the perfect type for roasting. There are many edible varieties, but not all of them are delicious. For baking, avoid giant carving pumpkins in favor of smaller pie pumpkins (also known as sugar pumpkins), which are denser and deeper in color. Pumpkins that are smaller are also loaded with flavor and perfect for roasting. Choose a 2lb to 5 lb pumpkin for the best results.
- Should I pell the skin before roasting? – It is entirely up to you whether or not to peel. For example, if you’re preparing pumpkin puree, there’s no need to peel the skin because the skin will easily pull away from the roasted flesh. But, if you want to make cubed roasted pumpkin, peel it before roasting it in the oven.
- How long will roasted pumpkin last? – Once your pumpkin is roasted, you can let it cool and then decide if you want to put it in the fridge for four days in an air-tight container or save it in the freezer for up to 5-6 months.
Our Favorite Pumpkin Recipes
Need any ideas for using your freshly cooked pumpkin puree? Try one of the delicious recipes below!
- Keto Pumpkin Bread
- The Best Keto Pumpkin Spice Latte
- Low Carb Keto Pumpkin Pie
- Keto Pumpkin Mug Cake
- Soft Low Carb Keto Pumpkin Cookies
- Pumpkin Pancakes
How to Roast Pumpkin & Make Pumpkin Puree
Description
Ingredients
- 1 medium baking pumpkin 2 to 6 pounds
- Fine sea salt optional
- 3-4 tbsp water optional if the pumpkin is too dry
Instructions
- Preheat the oven to 350F/180C.
- Wash the pumpkin and pat dry using a clean kitchen towel.
- Use a spoon to scoop out the seeds and pulp from the middle.
- Use a sharp knife to carefully cut the pumpkin into four pieces. Place it in a baking dish.
- Place pumpkin flesh side down and roast for about 40-50 minutes or until fork-tender. It may take a little longer if your pumpkin is larger.
- Remove the pumpkin from the oven and set it aside to cool.
- Peel the skin from the pumpkin and transfer it to the bowl of your food processor. Pulse until smooth and creamy. Add a few tablespoons of water if the puree looks dry.
Video
Notes
Some pumpkins are pretty watery, while some are dry. Depending on what pumpkin you choose, add a few tablespoons of water during the pureeing as it needs more moisture to get smooth.
On the other hand, if the puree is too watery, use a cheesecloth or a fine-mesh strainer to remove as much moisture as possible.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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