Pumpkin Purée

By á-174942

Ingredients

• 1 Sugar Baby pumpkin - (6" to 8" dia)
• (or any other kind of pumpkin)

Preparation

Step 1

To make the purée, place the pumpkin on a jellyroll pan and bake at 375 degrees for at least two hours. The pumpkin is done when it is soft and yielding to the touch, the skin has a burnished look and the stem can be easily removed when you tug it off. (If you are making a soup recipe, reserve the "pumpkin juice" in the bottom of the pan.)

You will find it much easier to scoop out the seeds and "string" and separate the pumpkin flesh from the skin if you allow the pumpkin to cool in the refrigerator overnight or for at least several hours.

After the pumpkin has cooled, remove the seeds and string (putting the seeds aside for roasting if you like) and cut the pumpkin flesh away from the skin. Place the chunks of soft pumpkin in a large bowl. An immersion blender is the perfect tool for turning your pumpkin into purée. If you don't have one, a regular blender or a food processor will do the job.

This recipe yields ?? servings.