How to make
Peel the pumpkin, remove the seeds and fibrous interior, and cut it into medium-sized cubes.
Place the pumpkin pieces in a saucepan and add a small amount of water-just enough to cover the bottom of the pot.
Cook the pumpkin over medium heat for about 15-20 minutes until it becomes completely soft.
Once the pumpkin pieces are tender, carefully drain any remaining water.
While the pumpkin is still warm, add the butter, a pinch of salt, and the sugar. If a creamier texture is desired, add a small amount of milk as well.
Using a blender, immersion blender, or potato masher, mash the pumpkin until a smooth and velvety purée forms. If the purée appears too thick, add a little warm milk or a small amount of the cooking water.
Finally, add cinnamon if desired. It adds a light aromatic note and enhances the natural sweetness of the pumpkin. Stir the pumpkin purée well and serve warm.
Pumpkin purée can be served as a simple dessert topped with roasted pumpkin seeds, walnuts, honey, or cinnamon. It can also be used as a side dish with roasted meat or chicken.
Stored in an airtight container, it keeps in the refrigerator for up to 3 days. The purée can also be frozen for about 2-3 months.
Don't miss our recipe for incredibly delicious roasted pumpkin and the rich creamy pumpkin cheesecake - two autumn favorites that always turn out perfectly.
