Growing, Eating, and Educating with NanBop Farm: Making Pumpkin Purée

Now that Halloween is over, you may be looking for something to do with the pumpkins used for fall decoration. Farm Director, Andrea Bushre joins us from the kitchen to take us through the process of making pumpkin purée.

You just need a few things like a bowl, an oven, food processor or blender, and some freezer bags, and of course your pumpkin.

Cut the pumpkin in half and take out the guts. Then roast the pumpkin in the oven for 30 minutes until soft, at 350°F.

After the pumpkin is roasted, let it cool before scooping everything out from the skin, into a bowl.

Use a blender or food processor to make sure there are no chunks left.

At this point you can add flavorings such as cinnamon, honey or even salt for a more savory flavor. However, you don’t have to if you are storing it, you can add it later.

Finally, scoop the purée into the freezer bags, and roll them out flat. This helps save more space in the freezer.

This is a great way to use your pumpkins beyond just carving and painting.

 

Categories: NanBop Farm