Many pumpkin recipes call for puree, so it is quite useful to know how to make one…especially if you would like to stay away from that canned stuff! Fortunately, there are two standard methods that are simple and work well. The point of making a puree is to soften the flesh and eliminate the water content, which concentrates the flavor. This is how you can develop the naturally-occurring sweetness of a pumpkin. Both methods presented below will work for any recipe. The taste difference is noticeable. Roasted pumpkin purée has a richer flavor that highlights the nuttiness of the pumpkin. Steamed pumpkin purée should be clean tasting and approaching the flavor of the pumpkin in its raw state. My preference is the steamed method because it is quicker…
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