Pumpkin purée

I hereby declare pumpkin season open. The shops aren’t exactly overflowing with pumpkins yet, but they’re starting to come in. So, following the pumpkin soup recipes, here’s how to make pumpkin purée. You can use it in a cheesecake, for instance…

Yes, a cheesecake. I’ll post the recipe tomorrow. Pumpkin cheesecake. It’s the first time I’ve made one. Actually, it’s still cooling in the oven. And to make it, you need to make this purée first.

Season it however you like and it also makes a side dish for dinner. And of course you can use it as a base for soup. I recommend it.

At a glance: 

Prep time: 5 minutes

Oven temperature: 180 degrees Celsius

Baking time: 90 minutes

Serves: as many as you like 🙂

Calories: 22 kcal per 100 grams

Ingredients for pumpkin purée:

• a medium-sized pumpkin (and that’s it 🙂

A recipe for a purée you can use in pumpkin cheesecake, for instance:

 This is a very primitive recipe. There’s hardly any work involved, either.

I cut the pumpkin in half and scooped out the middle with the seeds. I cut the pumpkin into a dozen or so pieces, put them in an ovenproof dish, covered it with foil and put it in an oven preheated to 180 degrees Celsius for 90 minutes.

After an hour and a half, I took the pumpkin out and waited a few minutes for it to cool a little.

Once it was cool enough to handle, I separated the soft flesh from the skin (it practically falls away by itself). I threw the skins away, then mashed and stirred the baked pumpkin with a spoon. Your pumpkin purée is ready. Enjoy!