How to Make Pumpkin Puree without Oven

5 from 1 vote

How to Make Pumpkin Puree without Oven

In just 2 simple ways (without an oven), you get to transform fresh pumpkins into smooth and velvety homemade puree in under 30 minutes and you will never go back to canned version again!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings: g

Calories: 0.4kcal

Author: Priya Maha

Ingredients

500 g pumpkin (stem and seeds removed)
Water

Instructions

Steaming Method (Method 1)

Wash the pumpkin well and pat it dry. Place it on a chopping board and cut into into half or quarters (depending on the size of your pumpkin).
Remove the pumpkin seeds and the fibrous strands. You can do this with your hands or a spoon.
Place the pumpkin on a steamer basket on a pot filled with water (about half full), with the flesh part facing up. The pumpkin need not be touching the water.
Cover the pot and turn on the heat to medium and let the pumpkin cook until it becomes soft (for approximately 20 minutes). To check if the pumpkin is cooked, test by poking a fork through the skin or as close as possible to the skin. If it goes in smoothly, the pumpkin is cooked (see Note 1).
Turn off the heat, and let the pumpkin cool slightly until it is easier to handle.
Use a spoon to scoop the flesh of the pumpkin into a clean bowl. Avoid scrapping the skin.
Puree the cooked pumpkin in a food processor or with an immersion blender until smooth. Add some water (in small increments of a few tablespoons each time) if the pumpkin is too thick, but not too much that it becomes runny.
Keep the puree refrigerated if not using immediately.

Boiling Method (Method 2)

Wash and pat the pumpkin dry.
Place it on a chopping board and cut it into half. Remove the seeds and the fibrous strands.
Chop the pumpkin into smaller pieces (see Note 2).
Place the chopped pumpkin pieces into a small pot and fill it with water until the pumpkin pieces are submerged in water.
Cover and cook on medium heat for approximately 15 minutes. Check if they are cooked by poking the skin with a fork, similar to the steaming method above. If the fork pokes through easily, the pieces are well cooked and can be removed from heat.
Turn off the heat and drain the pumpkins in a colander.
Let the pieces cool down slightly (so that you can touch them with your hands). Use a spoon to scoop the flesh from the skin. Avoid the skin.
Place the flesh in a clean bowl and puree it with a hand held blender (immersion blender) or in a food processor until it is completely smooth. If you find the pumpkin too thick, you can add a little water but do not add too much. The consistency of the puree should not be runny.
If not using immediately, store the puree covered in a clean airtight container in the refrigerator.

Notes

The cooking time will depend on the size of your pumpkin. Start with about 15 minutes and check if they have softened by poking through the skin with a fork. If the fork goes through easily, the pumpkin is cooked.
When boiling, it is best to cut the pumpkin into smaller pieces so that the pumpkin cooks thoroughly and uniformly.
The puree is ready for use immediately after making. It can also be stored for later use, however, it must be refrigerated (in a covered container) at all times. It can last in the fridge for up to 5 days (in an airtight container) and in the freezer for up to 3 months. . To use, let the puree thaw in the refrigerator overnight before taking it out to room temperature.

Nutrition