Preheat the oven to 200ºC and line a baking tray well with parchment or aluminum foil. Clean the pumpkins to remove any dirt and dust they may have. Cut and discard the ends. Carefully divide each pumpkin into two halves, cutting it lengthwise. Remove the seeds with a spoon or a scoop. They can be thrown away, but I recommend saving them to cook with them.
Distribute the pumpkin halves upside down on the tray and pour the glass of water. Bake for about 25-30 minutes, until the meat is very soft. Remove from the oven, turn them over and let them cool until they can be handled without burning.
If they are well roasted, we can extract the meat with a spoon without problems. Remove all the pulp from the pumpkins well, putting it in a large bowl or in the glass of a blender. Blend until smooth and creamy.
Place a large strainer over a large container, and place the clean cloth on top. Pour the pumpkin puree on the cloth, cover with another cloth and let it rest for several hours, better overnight. After that time, we can see how a good amount of water has drained. We can now use the pumpkin puree in the recipes we want, sweet or savory.
With what to accompany the homemade pumpkin puree
The homemade pumpkin puree It will last a few days in the fridge if stored in an airtight container. A good idea is to separate one-cup (250 ml) servings into bags suitable for freezing, and thus have reserves for the whole year.
Directly to the Palate | Pumpkin cheesecake. Prescription
Directly to the Palate | Pancakes or pumpkin pancakes. Halloween recipe