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Homemade pumpkin puree
Paleo, vegan, vegetarian pumpkin puree, delicious!
Course Extras
Cuisine American
Prep Time 2 minutes minutes
Cook Time 40 minutes minutes
Total Time 42 minutes minutes
Servings 6 servings
Calories 60kcal
- 1 large pumpkin deseeded and chopped in half
- 1 tsbp Oil coconut or olive oil
Preheat oven at 400 degrees (Gas mark 5).
Line a baking tray with parchment paper
Brush and coat both sides of the pumpkin with oil.
Place the pumpkin skin side down on the tray. Be sure not to make the pumpkin halves overlap one another.
Roast pumpkin halves for 40-50 minutes.
Once roasted, allow to cool down on a cooling rack
Scoop out outer skin from the flesh and discard, then toss the remainder into a blender or food process and whiz into a softy, puree consistency.
Store in the refrigerator for 1 week for freeze for several months.
Calories: 60kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 771mg | Fiber: 1g | Sugar: 6g | Vitamin A: 19296IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 2mg