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Why This Recipe Is So Loved
This method brings out the natural sweetness and rich flavor of pumpkin without any added sugar. Slow cooking makes the puree creamy and smooth, perfect for a variety of dishes. It’s a simple way to enjoy fresh pumpkin in its purest form.
Quick Kitchen Tips
- Use a whole pumpkin with firm, bright orange flesh for the best taste.
- Cut the pumpkin into even pieces to ensure they cook evenly.
- Keep the lid on during slow cooking to retain moisture and develop a soft texture.
- Cut the pumpkin into even pieces to ensure they cook evenly.
- Keep the lid on during slow cooking to retain moisture and develop a soft texture.
Step 1
Giv your pumpkins and squash a good wash. Take off the stems and cut them into quarters. Scoop out all the seeds and the stringy bits inside.
Step 2
Place the sugar pumpkin pieces, skin-side up, at the bottom of your slow cooker. Then tuck in the kuri and kabocha pieces around them. Cover it all up and let it cook on low for about three and a half hours.
Step 3
Once everything is soft, take the pumpkin and squash out and peel off the skins. Use an immersion blender on low to blend the flesh until it’s nice and smooth. Give it a good stir to combine everything evenly. You can use the puree right away, or let it cool down before freezing for later.
Best Ways To Serve
Pumpkin puree is versatile and can be used in soups, pies, muffins, or pancakes. It also works well as a base for sauces or added to smoothies for extra creaminess and nutrition. Try stirring in warm spices like cinnamon or nutmeg for a comforting flavor boost.
Storing This Dish
Allow the puree to cool completely before transferring it to an airtight container. Store in the refrigerator for up to one week or freeze in portions for up to three months. Thaw frozen puree overnight in the fridge before use.
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