A simple and flavorful way to prepare pumpkin purée, perfect for various recipes.
Cut the pumpkin into quarters and remove the seeds and fibers.
Save the seeds for roasting as a snack.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Brush the pumpkin quarters with olive oil and sprinkle with salt.
Use a brush for even application of oil.
Place the pumpkin quarters on a baking sheet and roast for 45 minutes, or until tender.
Check for tenderness by piercing with a fork.
Let the pumpkin cool slightly, then scrape the flesh from the skin.
Be careful, as the pumpkin may still be hot.
Blend the pumpkin flesh in a food processor until smooth.
Add a splash of water if the purée is too thick.
Pass the purée through a sieve to remove any remaining fibers.
Use a spoon to press the purée through the sieve for a smoother texture.
Store the purée in a container or use it immediately in your recipe.
Label the container with the date if storing.
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