Sweet Pumpkin Puree
Savoury or sweet pumpkins are very versatile. Did you know they are actually a fruit? I still view them as a vegetable or something to eat savoury but perhaps try roasting some pumpkin where you can divide the mixture into one savoury (pumpkin passata) and one sweet pumpkin puree. The uses of pumpkin puree can range somewhat from a delicious pumpkin pie, to cheesecake and pumpkin fruity fool. To learn more on how to use pumpkin the comfort food cookery course has the answers. Vanilla with cinnamon really brings out the sweetness of the pumpkin.
Preheat oven to 180’c – 200’c
- Roast the pumpkin in the oven for 45mins to 1 hour until soft.
- Scrape off the flesh (or not if have a high speed blender), add to blender.
- Add the vanilla bean extract, powder or scrape the seeds out from inside vanilla pod.
- Cinnamon is a traditional spice paired with pumpkin, taste first before adding as I think it is more a preferential taste. You might find you like it without!
- Store in a jar or can even freeze mixture in silicon trays.