Pumpkins are some of my favourite food to eat. I like that I can eat them as they are, savoury or sweet. Pumpkin soup is my favourite soup.
Last week we visited my mom’s rural home and like always my aunts had so many pumpkins. Enough to last them until the next harvest, they gave me a few. I plan to use them in different dishes but mostly baking. I like baking with fruits and vegetables because it makes cakes and muffins moist. I like moist cakes. It’s always a good idea to use pumpkin puree. When I am in Bermuda, I normally buy the canned stuff because actual pumpkins are expensive.
Here in Zimbabwe, I have never seen or bought pumpkin puree so I had to make my own. It is the easiest thing to do. All you need to know is how to cut a pumpkin!
First you need to cut the pumpkin across and scoop out all the seeds.
Then line a baking tray with parchment paper and lay the pumpkin, cut side down.
Bake in a preheated oven for about an hour or until tender. Mine got burnt just a little, don’t be like me!
Scoop out the cooked pumpkin and blend.
Store in the refrigerator for about 2 weeks.
You can use your pumpkin puree in these recipes:
And you can wash the seeds and roast them or use this recipe:
Roasted butternut squash seeds and peanuts