Monday, September 21, 2015

Pumpkin Purée Recipe (Orange Saturday)

They say autumn is just around the corner right? Well, judging on the amount of pumpkin eaten in the last week, it certainly is! :) I couldn't resist very advantageous price of Hokkaido pumpkin at, so I ordered a few (about 8) of them :D And started Googling about how to make use of my great purchase long term. Luckily, I stumbled upon this DIY recipe for pumpkin purée and how to keep it (just freeze it!).

Hokkaido = "Protein" Pumpkin

Why particularly this type of pumpkin? Hokkaido has the highest protein content out of all pumpkins = it's ideal for active people who want to pump up their protein intake and ain't that much into eating tons of meat or eggs etc. So great vegetable source of protein as surprisingly it has 1:1 protein to carbs ratio!

Nutritional information for 100 g of Hokkaido pumpkin:
37 kcal of energy
8.8 g protein
8.8 g carbs
0.23 g fat
1.6 g fiber

Saturday was orange day ... ran in my orange Vltava Run t-shirt and my beloved orange Oakley Jawbone sunglasses. Marathon prep is going on, so easy 27 km with runny nose :D And then lot of time in the kitchen having fun with pumpkins!

Home Made Pumpkin Purée Recipe in Pictures

Wash and cut up your pumpkins and scoop out the seeds with a spoon.

Pre-heat your oven to 200°C.
Put as many pieces of hokkaido pumpkin on a baking tray 
lined up with baking paper / aluminium wrapper.

Bake for about 30-45 minutes, as you can see, you can try 
if the pumpkin is ready with traditional fork method :D

If you want the purée extra smooth, scoop the meat out of the skin, but hokkaido pumpkin has skin that softens when roasting / baking / grilling, so you can also leave it on (that's why you needed to wash the pumpkin properly). And process in food processor / vita mix or whatever you have available. You will probably need to do this in batches if you have bigger quantity as I had.

Put in mason jars and let cool off, as I am getting this ready for freezing, 
I am leaving just a little bit of extra space so the jars don't explode in the freezer.

Ready to be frozen. Hmmm, yummy soups, pumpkin breads and more await :)