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Pumpkin Puree   HT   CD  Veg  MC  DP CBF   up to 110mins plus cooling


Makes approx. 375g/13oz (360ml/12fl.oz.)


Hot   Cold  Savoury Sweet  Main Course  Desserts  Puddings  Cakes  Baked Fayre  Vegetarian  Vegan  Dairy  Gluten  Wheat Free  Eggless



1 x 1.8kg/4lb Pumpkin




Baking Method

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 1-1/2 hours


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.


Boiling Method

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 masher.


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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