Pumpkin Purée

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Pumpkin Purée

This purée can be used for our pumpkin and harissa hummus recipe.

Ingredients

Makes about 700g

Pumpkin purée
750g pumpkin, skin removed, cut into 2cm even pieces

Instructions

  1. Place a steaming basket or colander over a pan of simmering water.
  2. Add the pumpkin pieces to the steamer and cover with a lid.
  3. Cook for 10 mins approx. (ensure the water does not boil dry and is topped up if necessary).
  4. The pumpkin is cooked when the flesh is very soft and a cutlery knife can be inserted with no resistance.
  5. Mash or blend the pumpkin depending on the smoothness of texture required and leave to cool before use.

Note

Pumpkin purée can be used in cakes, as a vegetable accompaniment or a soup base. Butternut squash can also be used in place of pumpkin.

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