自家製かぼちゃピューレのレシピ｜新鮮なかぼちゃで簡単！｜Cook With Charla
Hi guys. What’s up? What’s up? It’s your girl Charlotte from That Girl Cooks Healthy. Today I’m going to show you how to make your very own homemade pumpkin puree from scratch. No more depending on the canned stuff. It’s really simple using your oven in terms of the cooking method. And I promise you that you will not regret making this recipe. I cannot wait to show you how to make it. So, let’s get to it. [Music] So this is a really straightforward recipe. So in terms of ingredients, as you can see there, we just need one ingredient and that is pumpkin. In terms of the variety of pumpkin, I have what’s called a munchkin pumpkin. I saw them in the supermarket, this really small cute pumpkins, and I thought, you know what? I’m going to use this to make my puree. I usually use calabasa pumpkin, but I wasn’t able to get that. Those of you who are watching from the Caribbean, you’ll know this as also Caribbean or West Indian pumpkin. So, that’s the one that’s commonly used. And I do tend to use that, but today I’m using a different one. You can also use squash if you want to instead or you can just use another type of pumpkin, but don’t use jackalantern pumpkin because that tends to be for carving and decorations. That one is a watery in texture and it doesn’t have much flavor. So, you want to stick to just cooking pumpkin for this recipe. So, because we’re going to be oven roasting our pumpkin, the first thing we need to do now is to grab ourselves a baking tray and we’re just going to line it with parchment paper. As you can see, I’ve done that already. And then I’m just going to get some olive oil and just use a pastry brush just to apply and coat the entire parchment paper. And then I’m just going to put it to the side. [Music] So, the next thing we need to do now is to chop the pumpkin in half. So, because I’m using I’m working, should I say working with munchkin pumpkins, they’re really small. So, I have several of them. If you’re using a large pumpkin, you only need to do this once. So, you can see here that I’m just slicing it in half. And you might think, okay, it’s very straightforward, and it is technically, but the trick to this is to not slice through the stem. You can remove the stem if you want to, but it’s quite tough. So, I would just say just slice away from the stem so you’re not slicing directly into the stem the stem. Sorry. Because you’re going to find it’s going to be quite tough and you’re going to struggle. Also, you might find as well that you’ll need to just hold down one side of the pumpkin even if you’re working with a large pumpkin. And you’ll also need to find as well that you’ll need to wiggle the knife as well because it the skin is quite tough as well. So, you just want to make sure you’re doing that when you’re slicing into the pumpkin. And then I will show you what my little pumpkins look like and what your large pumpkin will look like once it’s sliced through. [Music] So, this is what my pumpkin halves look like. As you can see, the inside of my pumpkin in terms of the flesh has an off white, and it’s going to give me a yellow type of color, which is perfectly fine. [Music] So, the next thing we need to do now is to scoop out the seeds. So, what I’m doing now is just using a spoon just to scoop out those pumpkin seeds. Don’t throw them away unless you don’t like pumpkin seeds. I personally like to roast them. So, what I’ll do is when I’m scraping them out, I’m going to put them to the side and reserve them for roasting at another time. So, I recommend doing that. It really tastes naughty and it’s really, really nice. this nice healthy treat to have. If you like pumpkin seeds, you’ve never had it before, then this will be the first time. I recommend that you make some roasted pumpkin seeds and just chew on them and have them as a snack. And I will show you what the inside of them look like once I’ve done all of them. [Music] [Music] [Music] And these are all the seeds that I’ve gathered from my pumpkins and I’m just going to roast them later. So this is what the inside of your pumpkin should look like. Nice and clean and free from any seeds. So now we need to get our pumpkin ready for roasting. So that baking tray that we had lined and greased earlier is going to come to use now. So I’m placing my pumpkin onto that baking tray. If you have two halves, you’ll just need to place them on a baking tray rather than do them in rows because I have the small munchkin pumpkin and they will be pretty much fall in a line across. So once I’ve done that, then I will show you what you need to do next. [Music] So, now that we have our pumpkin face down on the greased baking tray, we’re going to coat the tops. So, this is important because it’s going to help in terms of giving the top some color and it’s also going to help with the roasting process in terms of the taste because when you roast vegetables, the flavor comes out from the sugar. It it almost caramelizes the natural sugars in the vegetable and that’s what’s going to give it the more depth. So, this is the reason why I like to when I’m making pumpkin puree or most recipes actually, I like to roast my vegetables where possible. So, this is not um an exception here. I also do this with pumpkin puree. You don’t have to roast it, but I do recommend roasting it. And it’s very essential that you just grease the top. And I will show you what it looks like once it’s roasted. Um, in terms of the roasting time, this is going to vary. It might be anything from 40 to 40 minutes to an hour depending on the size or the type of pumpkin that you’re using, but I will show you once mine is done. So, this is what my pumpkin looks like after I’ve roasted it. It took about 45 minutes. As you can see, the tops of the pumpkin is charred. It has a dark appearance. And I’m just turning them over. The inside does have some darkness to it as well, but don’t worry about that. That’s just going to give it more flavor. and it’s not going to alter the overall color once we puree it. So, when you turn them over, you want to make sure that they’re cool enough to touch first of all. So, I made sure they’re cool, left them for about 15 20 minutes before turning them over, and they’re easy to handle. So, the next thing I’m going to do now is to scoop out the flesh. So, I’m using a spoon to scoop out the flesh. We don’t need the outer part of our pumpkin. So, just fold that away. We we don’t really need it. There’s not really a use. At least I don’t have a use for it, so I just throw it away. You’ll see that when I’m scooping it out, there is a little bit of steam coming from the pumpkin, but it was manageable for me. So, you might want yours to be extremely cool, but for me, it was very manageable. Even though it does look look like sorry that it is hot still, it’s not. It’s just a little bit steamy, but it’s safe for me to touch. So you want to make sure that it’s as long as you’re able to handle it, you know, just make sure that it’s either really cold or just lukewarm, whatever you’re comfortable in terms of touching it. So you just want to scoop all of them out or if you have two halves, you want to scoop it out into a bowl. [Music] Hey, hey, hey. [Music] So now it’s time to make that scooped pumpkin into a puree. So I’m using my hand immersion stick blender. You can use a food processor or a high-speed blender for this. You want to make sure that it’s not watery in texture. Shouldn’t be watery in texture. If it is, you can just use a sie to drain off any liquid, but mine was absolutely fine, so I didn’t need to do anything to it apart from just turn it into a puree. And that’s what our pumpkin puree looks like. I’m just going to use a spoon to show you what the texture looks like. So that’s how you make your very own homemade pumpkin puree. You can use it in soups, pone, desserts, stews, anything at all that you want to use it in. Pie. It’s really simple, multi-purpose. How to make pumpkin puree from scratch. Inexpensive and super easy. Thank you so so much for watching this video and I will catch you on the other side.
Learn how to make homemade pumpkin purée from scratch. It’s fresh, flavourful, and 100% natural! 🎃
In this easy step-by-step recipe, I’ll show you how to roast, blend, and store your own pumpkin purée at home. Perfect for soups, stews, baking, and your favorite Caribbean pumpkin dishes like pumpkin soup or fritters.
Making your own pumpkin purée means no additives, no preservatives, just pure, healthy goodness!
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