Hokkaido Pumpkin Purée
Hokkaido pumpkin purée is smooth, naturally sweet, and rich, making it a versatile ingredient for both sweet and savoury dishes. It can be used as a base for soups, sauces, desserts, breads, and cakes, with the option to strain it for a thicker, more concentrated consistency.
Ingredients
- 1 Hokkaido pumpkin
Instructions
- Preheat the oven to 200°C.
- Cut the pumpkin into half, and remove the seeds.1 Hokkaido pumpkin
- Peel the pumpkin and cut the flesh into evenly sized pieces.
- Spread the pumpkin pieces on a baking tray. Roast for 30–40 minutes, or until the pumpkin is completely tender and lightly caramelized around the edges.
- Note: Alternatively, you can also wash the pumpkin, cut it in half, and scoop out the seeds. You can leave the skin on. Place the halves cut-side down on a baking tray and roast. Roast for 35–45 minutes, until the flesh is completely soft and easily pierced with a fork.
- Allow the roasted pumpkin to cool completely.
- Transfer the cooled pumpkin to a blender or food processor and grind into a very fine, smooth paste.
- For a concentrated purée: Place a double layer of muslin cloth over a bowl and transfer the pumpkin paste into it. Gather the edges of the cloth and gently squeeze out the excess water until the purée reaches your desired thick consistency.
- If you do not want a concentrated purée, simply skip the straining step and use the smooth pumpkin purée as it is.
- Your Hokkaido pumpkin purée is ready to use!
- Tip: The concentrated version works especially well in recipes where you want a rich pumpkin flavour without adding extra moisture, such as cakes, breads, pies, and other pumpkin desserts.
- Storage: Keep refrigerated in an airtight container for up to 4 days, or freeze in small portions for up to 3 months.
- Your Hokkaido pumpkin purée is ready to use!