This mildly spicy pumpkin purée is really easy to make, and is very versatile. Use for sweet and savoury dishes alike.
I must admit that until October last year, whenever I was making a recipe which called for pumpkin purée, I'd make as needed but when we moved back to Croatia for a while, the weather took a turn for the worse.
Almost two months of torrential rain, plus the Bura blowing up a storm, meant that in all honesty, I really didn't feel like going out to the market every morning, so each Monday, I braved the weather, and made all the purées, spreads, and sauces I'd need for the week.
This year, I've already been canning jars of ajvar and chutney, fermenting cabbage, and making jams and jellies, in case we have a harsh Transylvanian winter.
And since the pumpkins in my garden are now coming into their own, I've been making and canning pumpkin purée too. It's really easy to do, and a couple of hours spent doing this now will save you time later on in the year.
Spicy Pumpkin Purée
- quick and easy to make
- packed with Vitamin A (162% RDV)
This pumpkin purée is great in flans, pies, cookies (yes, really!), breads, terrines, stuffings, ravioli, gnocchi, risotto, etc.
What would you make with spicy pumpkin purée?
How To Make Spicy Pumpkin Purée
- 2 tablespoon olive oil
- 500 g 1lb pumpkin - peeled and cubed (butternut/mantovana/chioggia are best for this)
- ¼ teaspoon red chilli powder note 1
- A little hot water - enough to come about halfway up the pumpkin cubes
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- Heat the olive oil in a large skillet over a medium heat; add the pumpkin and chilli powder, and gently fry - stirring occasionally to prevent sticking - until the pumpkin starts to brown.
- Add the hot water, cover the skillet, reduce the heat, and gently cook until the pumpkin is soft.
- Remove from the heat, and drain any excess water.
- Using a hand blender or food processor, blitz the pumpkin with the cinnamon, nutmeg, and ground allspice, and set aside to cool.
- Once cooled, store in an airtight jar in the 'fridge for up to two weeks. It can also be frozen for up to three months. If you can it, it will last for a year or so.
- Feel free to omit
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
I am usually quite lazy and buy pumpkin puree in tins, but I've seen some delicious recipes including yours, that I think it really is about time I make my own!
I've never even seen it in tins, much less used it, so for me, it's pretty much a necessity to make it myself. I do suspect it's more cost-effective than buying it, though. Hope you like it! xx
I make my own pumpkin puree too but tend to make small batches and use it all at once, usually when I've got a large butternut squash or pumpkin and have been making something else with it first. I love adding pumpkin puree to homemade muffins at the moment. Thanks so much for sharing with #CookOnceEatTwice
I've not make pumpkin muffins before but I bet they're wonderful, especially with lots of spices. I can see I need to up my game! Ha ha! xx
This is such a good idea and a great way to make the pumpkin season last a little longer. I'd use this puree in a curry (I can't seem to be able to stop making curries lately!). Thank you for bringing your delicious recipe to #CookBlogShare:)
Ooh, that would make such a creamy curry, wouldn't it, Monika? What a great idea! xx
A lovely recipe! i always make my own pumpkin puree but oven roast it. Later when it is cold, I freeze it in bags for use later in the year. This works really well! xxx
Heya Sophie - lovely to see you again! xx
I sometimes roast it too, especially butternut squash, when it really brings out its flavour. It really depends what I'm going to be using it for... and where I'm living. Most of the places I lived in SE Asia, for example, didn't have ovens!
When I roast it whole (well, technically, it's in two halves!), I put some water in the well in each half (a tip from a dear friend's gran); it not only keeps it moist but helps the squash to cook a bit quicker as well. 🙂