First, I cut up the pumpkins into quarters, cut off the stems, and removed the seeds with a fork.
Later in the week, I’ll show you how to roast these for a tasty snack.
Next, all that orange stringy stuff had to be removed.
I did this with a cheese knife because I forgot I did it with an ice cream scoop last year.
I got the job done with the knife, but the scoop worked better. That’ll teach me not to referring back to my own blog. Ha.
Then I fit as many pumpkin pieces as I could into a casserole dish, added a couple inches water, and put it in the microwave for about 12 minutes.
This is what it looks like when done.
You want the pumpkin to be soft and easily scoop off the rind. Just keep an eye on it as your microwave time may vary.
When it’s done, let it cool some so you can touch the pieces without getting burned, and then use a spoon to remove the flesh from the rind.
Then you can use a stick blender, hand mixer, or blender to puree the pumpkin.
If you see water puddling in the puree after it sits for a little while, you can strain it off.
Your fresh pumpkin puree will keep in the fridge for 5 days, or in the freezer for 6 months.
Hey, if you haven’t done this before, give it a try. It’s a fresher, tastier alternative to canned pumpkin. Plus, you can roast the seeds for snacking.
