During the Halloween season, people tend to buy pumpkins for decoration and then throw them away after the month. Pumpkin food waste is incredibly wasteful, especially to all the people and processes involved in growing pumpkins! Something I like to do, come November 1st, is to take my outdoor pumpkins and EAT them! One great way to use those pumpkins is by making this creamy, flavorful pumpkin puree. It is incredibly simple to make and is packed with vitamins and minerals. Pumpkins are rich in vitamin A, vitamin C, and antioxidants. Pumpkin puree reduces food waste and is also nourishing! I make lots of batches and store whatever I don’t use in the freezer for later! Some ideas of where to use this puree are:
- soups
- stews (try out this homemade three-bean pumpkin vegan chili!!)
- curries
- desserts (pumpkin pie)
- PUMPKIN SPICE lattes
A quick reminder that whenever I cook, I like to do it intuitively. This means measurements aren’t always exact, they are to taste. The measurements in the recipe card are very “loose” so adjust them according to your taste buds. Add whatever spices you feel called too, if you like sweet, add maple syrup and cinnamon! We are all different and unique, so why would we all follow the same recipe? I hope this inspires you to cook more intuitively and feed your spirit with fresh, organic, colorful foods. Enjoy this recipe, and don’t forget to check out this vegan pumpkin chili!
much love, peace & vibez 2 u & all beings everywhere
-EC <3
pumpkin puree
Equipment
- 1 baking sheet
- 1 blender
Ingredients
- PUMPKINS :)))))
Instructions
pumpkin puree
- preheat the oven to 400-450F
- start by washing and drying the pumpkin(s)
- cut the pumpkin in half … be careful!!
- scoop out the seeds and save for later:)
- transfer pumpkin halves to a baking sheet
- bake in oven for about 45 minutes or until pumpkin is soft (monitor it!)
- once the pumpkins are soft, remove the flesh and trasnfer to a blender
- blend pumpkin until creamy!
- no need to add any liquid or spices! the pumpkin puree is magical and creamy … enjoy 🙂 if you don't use all of it, please store in freezer
pumpkin seeds
- while the pumpkin is roasting, rinse the seeds!
- if there are any pumpkin flesh lumps in the seeds, store in blender for later and blend with the rest of the roasted pumpkin
- dry seeds and transfer to baking sheet
- season the seeds however you would like, some suggestions are: paprika, curry powder, salt and pepper (maybe if you want something sweeter try cinnamon)
- pop the seeds into a toaster oven at 350F for about 10 minutes or until golden brown (also option to pop the seeds into the oven with the pumpkin halves in it but just be careful to watch the seeds and not burn them since they will be cooking at a higher temperature, or you can wait until the pumpkin halves are removed and then roast seeds later for a snack)
- reminder to compost any pumpkin scraps 🙂
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