Go Back
+ servings
Print Recipe
5 from 1 vote

Pumpking Puree

Prep Time10 mins
Cook Time45 mins
Cuisine: American
Keyword: pumpkin, pumpkin puree
Servings: 8
Author: Carlo Cao


  • food-processor


  • 1 Pumpkin I used a Kabocha Squash


  • Halve the pumpkin to one side of the stem.
  • Scoop out the seeds, place the halves cut-side-down onto a baking sheet covered with parchment paper and bake for +- 45 minutes or until the flesh is soft.
  • Scoop out the flesh into a food-processor and process until you get a creamy puree.
  • Store it in the fridge in a glass or plastic container with a tight fitting lid and use within 5-7 days or freeze for 3-6 months.