1 x 1.8kg/4lb
1. Preheat the
oven to 190C, 375F, Gas Mark 5. Cut the pumpkin in half and discard the stem
section, seeds (if not roasting) and stringy insides.
2. Place the two
halves, cut side down, in a shallow baking tin and cover with foil. Bake for
3. Remove from the
oven and allow to cool.
4. Scoop out the
flesh and puree in a food processor or mash with a potato masher.
1. Cut the pumpkin
into quarters then peel and cut into chunks.
2. Place in a
large saucepan, cover with water and bring to a boil. Cook for 20 minutes or
until the pumpkin chunks are tender.
3. Drain well and
allow cool, then puree the flesh in a food processor or mash with a potato
Once pureed, cover
and refrigerate for up to three days or place in suitable containers and freeze
for up to six months. Use in recipes for desserts, savoury main course,
accompaniment and cakes and baked fayre.
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