Discover why making your own pumpkin purée isn't just about better flavor — it's about connecting with an ingredient that we’ve relegated to the convenience aisle of our cooking lives.
Hi Ambermoggie... Peeling depends on the pumpkin variety and what I making. Most pumpkins have edible peels, and they can add a tremendous boost of flavor. Choose pumpkins like Hokkaido or butternut, which have thinner skins. I peel the pumpkins if I'm making a purée, otherwise if I'm roasting them or using in a risotto, I tend to leave the skins on.
This is fabulous! Thank you so much for all guidance here. I love that you mentioned butternut squash in replace of pumpkin puree. WOW! I'm going to give this a go. Thank you Jack. :)
I don't have the hand strength any more to cut through even a pre softened skin, but I just make sure I buy ones small enough to sit inside my slow cooker and cook them through whole in there. Bit of water on the bottom and they don't stick. We've had 'red soup' with red split peas carrot pumpkin, and cold roasted chucked into salad. I've never tried it as a sweet ingredient and I am very curious - gonna try that maple syrup recipe. Thanks! Extra tip for pet owners.... pumpkin is very good for their gut health too, in small quantities, and they love it.
I actually never had pumpkin from the can. I think it‘s a very American thing. I don‘t think you can get canned pumpkin in Germany, but I could be wrong.
Thank you will try your methods for prep and cooking. Do you always peel/never peel?
Hi Ambermoggie... Peeling depends on the pumpkin variety and what I making. Most pumpkins have edible peels, and they can add a tremendous boost of flavor. Choose pumpkins like Hokkaido or butternut, which have thinner skins. I peel the pumpkins if I'm making a purée, otherwise if I'm roasting them or using in a risotto, I tend to leave the skins on.
Thank you
This is fabulous! Thank you so much for all guidance here. I love that you mentioned butternut squash in replace of pumpkin puree. WOW! I'm going to give this a go. Thank you Jack. :)
Excellent, and thanks for reading, Julie...
Butternut squash is excellent in anything pumpkin-related, and it makes an excellent purée...
I'm so happy to know this! Thanks Jack.
Gorgeous, as always. Going to give this a try!
Thanks, Matt…I can almost hear your beautiful notes quietly playing in the background as you slowly pan-steam pumpkin pieces…
I don't have the hand strength any more to cut through even a pre softened skin, but I just make sure I buy ones small enough to sit inside my slow cooker and cook them through whole in there. Bit of water on the bottom and they don't stick. We've had 'red soup' with red split peas carrot pumpkin, and cold roasted chucked into salad. I've never tried it as a sweet ingredient and I am very curious - gonna try that maple syrup recipe. Thanks! Extra tip for pet owners.... pumpkin is very good for their gut health too, in small quantities, and they love it.
Thanks for reading and contributing, Caroline.
Slow cooking whole, small pumpkins is an excellent idea for anyone struggling with hand strength. Thanks for that suggestion.
Thanks also for the suggestion to feed pets pumpkins - that is a fabulous idea!
I actually never had pumpkin from the can. I think it‘s a very American thing. I don‘t think you can get canned pumpkin in Germany, but I could be wrong.
It's definitely a thing in America, and certainly not in Switzerland or Italy (probably most other places, too).
Thanks for reading and commenting...