Isn't this pumpkin awesome!! My blue eyed pumpkin is awesome too, but the one on the right I got from "The Farm" in North
Las Vegas. I bought it after Halloween, so I got it half off! yipee!! 25 POUNDS, SO fresh and tastes amazing.
I'm gonna give you step by step instructions on how I puree a pumpkin. I love pumpkin, so I like to buy a massive one, puree it and freeze it in individual bags for later use. WAY cheaper than buying canned pumpkin and WAY fresher tasting. The smaller pumpkins are typically used for cooking, but I think the large ones are great! Although they are not as sweet as the small pumpkins they taste just as good and you get more for your money!!
Here we go! You may want to come back to this post in the fall when you puree your pumpkin(s)!!
Cut the stem out of the top like you would a jack o lantern. Then you can hold on to the pumpkin from the hole and peel off the shell downward with a knife. Make sure no little ones are around. This step gets a little dangerous with the knife!
Now just slice off a layer.
Cut into cubes on a cutting board.
Throw in a bowl. Don't worry about getting ALL of the pulp off the pumpkin. A lot of flavor is actually in the pulp.
Save the seeds in a bowl if toasting the seeds later. I use
THIS recipe for the seeds. YUM.
*A little tip, place the seeds in a bowl with water. Stir it around and the seeds will float to the top and the pulp will sit on the bottom of the bowl. It's the easiest way to get the pulp off! Then just set the seeds in a single layer on a baking sheet. Dry them out for a day or two. Then you can pull any extra dry pulp pieces, that you didn't get, right off. Works best to bake the seeds when they are completely dry.
OK back to the puree! On high heat bring water to boil in a steam pot. Pour pumpkin into the pot and cover. Reduce to medium heat and steam for around 15 minutes. Don't steam the heck out of it! You want the pumpkin to be just tender enough to puree it and you don't want to loose all those nutrients.
You're still cutting pumpkin right?!! Keep it coming. You will stay busy cutting, steaming and
pureeing if you got yourself a big pumpkin... or many pumpkins.
Remove steamed pumpkin from the pot and pour into another bowl. Check the water in the pot and add more if needed. Bring the water back up to a boil and steam a new batch of pumpkin.
Now on to the puree! I don't have a food processor, but my blender works just fine. You shouldn't have to add any water to the puree. If you HAVE to, then use water from the steam pot. Try not to use extra water though. I use a long spoon to carefully shove the pumpkin to the blade while it's in the blender. This moves it along.
Get the bags ready for freezing.
I do about 2 cups because most recipes call for a can of pumpkin, which is a 15 oz. can.
I love this cute little pitcher! I use it for pouring gravy or sauce.....
I also use it to make pouring into a zip lock bag easier. No mess!
Zip up the freezer bag and try to get all the air out of it. Then let it cool on the counter for a bit before putting it in the freezer. That way it doesn't defrost the freezer! When ready to use pumpkin, just fill up the sink with HOT water. Plop the bag into it and it will thaw out fairly quickly.
I ended up with 21 bags from this 25 lb pumpkin!! For a total of 42 cups of pumpkin puree! I was so excited! It takes a little time and effort, but definitely worth it!! I've enjoyed the pumpkin all winter and I'm still using up the last little bit.
