Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

Home-made pumpkin puree & a recipe using it!

on 18/01/2016

Hello everyone,

You all know that we grew 3 different types of pumpkins last year, yes? We grew 3 big Musque de Provence pumpkins (Cucurbita Moschata) & the tiniest one, was 5,2 kg! One of the bigger one’s we cut up open yesterday. This one was: 7,8 kg! That is right! We picked it from the plant on October the 10th before the frost so it was exactly, just over 3 months old! This is how it looked now:

It is a big one!

It is a big one!

Just look at that pumpkin beauty! I just love that melon type flesh & that lovely sweet sent & flavor of these type of pumpkins.

You really can’t find easily sugar pumpkins in our tiny country so I use home-grown pumpkins to make my purées. I also do it another way like most of you. This is how I do it:

Recipe: For 2250 ml of Vitamix roasted pumpkin purée

Ingredients:

about 1/2 Musque de Provence pumpkin = I used 2910 gr pure pumpkin flesh (no skin, no seeds, no threads & no mushy interior)

Method: ( See pictures below!!!)

  1. Preheat your oven to 200°C ( 400 F ) for 10 minutes. I cut the pumpkin open into large wedges, scooped the seeds & threads out with help of a spoon,…it is easy this way. Then, I removed the skin with a knife. The skin has ribs & so you must cut out carefully all the flesh from the pumpkin. Cut away the hard stuff on the outside where the skin was. You won’t need that. I cut my pumpkin flesh into wedges, pieces, about 1 cm-1.5 cm thick. This way, it only needs 15 minutes of roasting into the hot preheated oven.
  2. I placed my pumpkin pieces all in 1 layer into 2 non-stick oven roasting tins. Place into the hot oven & roast for about 15 minutes, depending on the thickness of the pumpkin slices. Check after 15 minutes with a fork. It should be tender.
  3. Place the roasted pumpkin pieces all into your Vitamix & place fitted lid & tamper in. Blend onto high-speed & push ingredients using the tamper ingot he running blades. It took me only 10 seconds. Pour into a container with fitted lid & place into the freezer or into the fridge for later use. When I freeze the purée,..I freeze it how I like to use it , like 1/2 cup, 2 cups, 1 + 1/2 cup, etc! It is easy this way! I repeated the process all over again. So, I ended up with Vitamixed home-made roasted pumpkin purée. I got out of it: 2250 ml! 
  4. So, it is THAT EASY!! And it is also so rewarding.This pumpkin purée is the best, I believe! 🙂 And now a lovely recipe using it: I also made a few tasty pumpkin recipes on my blog & I will link to them, below my post, all right? So everybody is happy! 🙂 So, I had only used pumpkin purée in pumpkin cakes, in muffins, in carob brownies & in spiced pumpkin pancakes & that is it. So, I wanted to create something different with it. This is what I created: A delicious Chocolate Pumpkin Pudding! This lovely dessert is also vegan & gluten-free & so easy to make. Check it all out: 

Will you join me?

Will you join me?

Will you join me?

Recipe: For 2 lovely puddings

Ingredients:

1 cup + 1/2 cup (378 gr) home-made pumpkin purée

100 gr vegan dark chocolate at least 72% or darker, if you prefer

4 pitted soft dates

1/2 teaspoon ground mixed spice ( koekkruiden in Dutch)

Method:

  1. Break chocolate into smaller pieces. Put them into a metallic bowl that you place on top of a small cooking pot filled with a bottom of boiling water. Turn heat up on low. Let the chocolate melt completely. The hot water mustn’t touch the metallic bowl. This is called au-bain-marie. This will take a few minutes on low fire. Turn heat off.
  2. Grab your Vitamix container & add pumpkin purée, mixed spice, 4 soft dates & pour your melted chocolate to this. Scrape everything of the last melted chocolate out of the bowl & into your Vitamix container. Place fitted lid & tamper on. Turn on high-speed until it is fully mixed. This will take about 10 seconds. Turn machine off & scrape the sides down & remix onto high-speed, pushing ingredients into the running blades while using your tamper. Then, pour into 2 lovely dessert cups.So, the flavors are best & really tasty, just after you made it! xxx You can really taste the yummy chocolate, the mixed spice & pumpkin! Yummmm! Enjoy, sweeties! xxx ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

    http://eepurl.com/bSJtUr

Sophies Foodie Files

My home-made pumpkin purée & my recipe is being featured on Instructables, on January, 19th, today! Ooh yes! It is my 6th featured recipe! yes!

 

 

You might like:

  1. Sophie’s spiced spelt vegan pumpkin bread aka cake!
  2. Vegan pumpkin spice & vegan pumpkin spiced pumpkin pancakes!
  3. Roasted pumpkin, chorizo, thyme soup served with a home-made yeasted pumpkin, feta & red onion bread!
  4. Vegan cashew, chocolate pumpkin spread!
  5. Vegan pumpkin carob brownies!
Advertisements

15 responses to “Home-made pumpkin puree & a recipe using it!

  1. i love home made purees and the pudding looks so delicious- perfect use of pumpkin puree… Thanks for the recipe Sophie…

  2. Angie@Angie's Recipes says:

    Delicious! I wish I could still find pumpkin at this time of year.

  3. Norma Chang says:

    That is a HUGE pumpkin, congratulations. Your chocolate pumpkin pudding sounds absolutely delicious. I have 2 sugar pumpkins in storage, must do something with them soon.

    • Sophie33 says:

      Thank you, Norma. We still have Another big one like this, 1 butternut & 7 Uchiki kuri pumpkins left to use up!

  4. Oh wow! I like to see how you make the puree, but the puddings look FANTASTIC!

  5. Ina Gawne says:

    You will never get better than home grown Sophie that is for sure. So healthy and delicious! 🙂

  6. I’d want to eat the roasted pieces and not puree it!!! Amazing pumpkin Sophie!

  7. Sean & Linda says:

    We made it this afternoon & loved every spoonful!

    Delicious is the word! easy to make too! x

Comments are closed.
%d bloggers like this: