PUMPKIN PUREE

There are so many reasons to make your own pumpkin puree from scratch – and with a Thermomix, there is no reason not to! It takes only a few minutes. I have been using a variety of squashes and I prefer to use ones that don’t need peeling. Wash and take the seeds out , cut into chunks and let the machine do the rest. It freezes well but if you’re using it for soup there is no need to pre-cook it.

   

 

 

 

 

Once you have the puree made, it can be used in cookies, muffins and even in your coffee or tea to make a pumpkin spice latte. Oh, I almost forgot, you can simply enjoy it with butter:)

PUMPKIN/SQUASH PUREE
600-800 G pumpkin or squash cubed into about 2” chunks
1. Place the pumpkin chunks in the bowl and chop 6 sec/speed 6.
2. Cook for 9 min/90C/speed 3-4. Assist with the spatula if necessary.
3. Puree on 1 min/speed 10 until smooth.
*400 G is approximately equivalent to 1 small can.
*Freeze extra in a wide mouth jar.
*sugar/pie pumpkin, Australian blue pumpkin and some summer squashes are thin skinned and don’t need to be peeled.

 

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