Simple Pumpkin Purée Recipe - Farm to Table
Why am I sharing a pumpkin purée recipe when you are are likely visiting my site to read about tomatoes? Well...I just harvested pumpkins from the farm and made purée from many different varieties and I tasted the most delicious, smooth and rich purée of all time! I must share this secret with you as it is a game changer in the kitchen, a favorite in the garden, and will be a wonderful addition to your holiday recipes. The beautiful Rouge Vif D’Etampe or Cinderella Pumpkin has been named the purée winner in our household and has officially been crowned the star of our pumpkin pies. This variety will forever have a place in our garden and our kitchen.
So simple. So delicious. Fresh from the garden to your table. RECIPE:
1 Large Cinderella Pumpkin
Organic melted butter, ghee, olive oil or coconut oil
Optional: sprinkle of sea salt
DIRECTIONS:
1) Preheat oven to 375° F.
2) Cut your Cinderella Pumpkin in half.
2) Scoop out the seeds and stringy pulp.
3) Cut each half into 4 equal pieces and spread out onto a baking sheet with the flesh side up. Leave a little bit of space in between each piece of pumpkin and use two baking sheets if more room is needed.
4) With a basting brush or similar utensil, paint the flesh of the pumpkin with melted butter, ghee, olive oil or coconut oil until all of it is lightly coated. Optional: Sprinkle with sea salt if desired.
5) Bake the pumpkin at 375° F for 40-50 minutes or until tender. A fork should be able to poke through the flesh easily.
6) Remove from the oven and put the pumpkin pieces in a large bowl to rest until they are cool enough to handle.
7) Dispose of excess liquid that has leached from the fruit into the bowl.
8) Now scoop the tender flesh away from the skin and put it into a blender or food processor.
9) Blend until creamy, rich, smooth, delicious-goodness appears before your eyes.
10) Use immediately or freeze. Pumpkin purée freezes beautifully!
