Nov 24, 2013

Pumpkin Puree

'Ts the week where all of America is thinking about recipes. After all its the biggest culinary expedition of the year. Thanksgiving! 
Vegetarians and Vegans have a lot of resources on the internet to ensure they dont have to forego joining in the celebration. Potatoes, Beans and Pumpkin are some of the vegetables that find their way to the dinner spread and creatively so. My take is that there is only so much you could stuff into a turkey so all the creativity gets unleashed on accompaniments and dessert. I have decided to dedicate this week to recipes which could easily adorn the Thanksgiving banquet.
What better way to do this than the rotund pumpkin.

As luck would have it I had a huge pumpkin leftover from the Halloween times which had failed to make it to a Jack-o-Lantern. I had to use it before it spoilt. Does a pumpkin spoil? I dont know but I wasnt going to find out today. I took it out of the refridgerator and what ensued after that was a 40-min ordeal to crack it open! The shell was extremely hard and I had never encountered a pumpkin with such a hard exterior. Armed with a sharp knife and gritting my teeth I started puncturing through the vegetable with T reminding me of the fact that I am a klutz and should be careful. I have a history of slicing right through my hands so I dont blame him for being worried. Once I had it open it took me an indecisive 5 minutes to resolve making a puree out of the whole thing instead of trying to skin it for a curry.
Pureeing a pumpkin is really simple as you will read later on. Once done, it could be frozen for a few months atleast and used whenever required. The puree could be used in baking recipes, soups, casseroles etc.

Pumpkin Puree 

Servings: 4 cups from a pumpkin the size of a football.
Prep Time: 5 mins Cook Time: 1 hr 30 mins (includes waiting time)

Ingredients

1 Pumpkin (size of a football)

Instructions

  1. Cut the pumpkin into quarters
  2. Place it on baking tray
  3. Bake at 350 deg F for an hour
  4. Allow it to cool and then scrape the pulp out of the skin
  5. Blend the pulp in a food processor or mixer to a paste. Use a couple of tbsp of water if required.
  6. Store in an airtight container. Freeze for longevity.
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