Homemade Pumpkin Puree In The Microwave Recipes

PUMPKIN PUREE

Steps:

• Heat the oven to 400 degrees F.
• Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
• Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
• Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

HOMEMADE PUMPKIN PUREE IN THE MICROWAVE

Steps:

• Cut stem off of pumpkin to create a hole using a good, strong knife, as cutting through a pumpkin can be tricky. Scoop and scrape pulp and seeds out of pumpkin, saving seeds to roast later. Cut pumpkin in quarters. Cut quarters in 1/2 again.
• Place pumpkin pieces in a microwave-safe bowl. Cover tightly with plastic wrap, tight enough to not let any steam or moisture escape during cooking time.
• Microwave for 7 minutes, checking seal of plastic wrap halfway through cooking time to ensure no moisture is not escaping. Continue cooking in the microwave for another 8 minutes. Remove plastic wrap by pulling wrap furthest from you back towards you, allowing hot steam to escape away from you. Let cool for 10 minutes.
• Peel skin from pumpkin using your fingers.
• Puree peeled pumpkin using a food processor, hand masher, or a potato ricer.

FRESH PUMPKIN PURéE

Steps:

• Slice off the stem end of the pumpkin 2 1/2 inches from the top, reserving it, scrape out the seeds and the membranes, reserving the seeds for toasting if desired, and brush the inside of the pumpkin with the butter. Top the pumpkin with the reserved stem end, bake it in a shallow baking pan in the middle of a preheated 375°F. oven for 1 1/2 hours, or until the pulp is tender, and let it cool in the pan until it can be handled. Discard any liquid that may have accumulated in the pumpkin, scoop out the pulp, and in a blender purée it in batches, transferring it as it is puréed to a large sieve or colander lined with overlapping large coffee filters and set over a large bowl. Cover the surface of the purée with plastic wrap and let the purée drain, chilled, overnight.

PUMPKIN PURéE

Steps:

• To steam the pumpkin, peel and seed it, then cut into evenly sized cubes. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10 mins. Test with the point of a knife and cook for a further 5 mins if not cooked through. Mash and leave to cool. Alternatively, to microwave the pumpkin, cut it in half (no need to peel it or cut out the seeds) and sit cut-side up in the microwave. Cook for 20 mins, then check the flesh is soft by poking it with a fork. Keep cooking if you'd like it softer. Scoop the flesh into a bowl, then mash and leave to cool.