PUMPKIN PUREE
pumpkin [sugar pie, winter luxury or Hokkaido]
_ preheat oven to 190°C [375°F]
_ cut pumpkin in half and remove seeds
_ place cut side down on a baking sheet [silkpat is best] on a baking tray
[the pumpkins will loose quite some liquid]
_ roast in the oven for 50 to 60 minutes until flesh is soft and fragrant
[if you poke the pumpkin with the finger it should easily dent]
_ remove from the oven and leave to cool a little
_ use a spoon to scoop out the flesh [discard of the skin]
_ puree flesh with a blender until silky smooth
Puree keeps well for about 3 days in the fridge.
Put small portions in freezer bags to keep for longer. [I usually freeze 1 cup per bag because this is the amount I need most of the time for recipes]
KÜRBIS PÜREE
Kürbis [Hokkaido]