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Pumpkin - how to make puree! Toplef10Pumpkin - how to make puree! 1zd3ho10

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

Pumpkin - how to make puree! I22gcj10Pumpkin - how to make puree! 14dhcg10

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Pumpkin - how to make puree!

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Bec
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Post  happyfrog Thu Jul 22, 2010 3:26 pm

http://frugalisgreen.blogspot.com/2010/07/fresh-pumpkin-in-garden.html

figured you all might be interested in my method for cooking pumpkin. *grin*
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Post  camprn Thu Jul 22, 2010 3:44 pm

YUM! I am absolutely planting pie pumpkins next year! Pumpkin - how to make puree! Piesmiley1
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Post  nancy Thu Jul 22, 2010 3:58 pm

I just planted my pumpkins last week! I cut mine in half & scoop out the seeds before baking them. Love the food processor idea! Mine is tiny, but it might work. Thanks!! Pumpkin - how to make puree! 109486
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Post  Wyldflower Thu Jul 22, 2010 4:00 pm

I love your method! I can't follow it 100% but I can come close!

Why not save ohhh... two dozen seeds for next year and toast the rest!
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Post  LaFee Thu Jul 22, 2010 4:43 pm

I can't buy canned pumpkin here, so I cook pumpkin all the time for pies.

I scoop the seeds out and cut it into chunks roughly 1-1/2" -2" across, then pile them into a baking dish and roast until soft. This helps cut down on the extra water, and gives it a rich, roasted flavor.

THEN I puree it with my stick blender.

Makes terrific pies.

(The French grow a fabulous pumpkin called a potiron - they look like Cinderella's coach, with deep ribbing and a gorgeous dark orangey-brown color. They use it for soups, but it has incredible flavor and a velvety texture that makes heavenly pies.)
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Post  Chopper Thu Jul 22, 2010 4:58 pm

LaFee wrote:I can't buy canned pumpkin here, so I cook pumpkin all the time for pies.

I scoop the seeds out and cut it into chunks roughly 1-1/2" -2" across, then pile them into a baking dish and roast until soft. This helps cut down on the extra water, and gives it a rich, roasted flavor.

THEN I puree it with my stick blender.

Is there any need to peel the skin or does it soften with cooking or do you scoop out the flesh after cooking?
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Post  Bec Thu Jul 22, 2010 5:38 pm

Love the instructions! I'm growing pumpkins this year and hoping to get a lot. (Learning a lot about how to grow them in the process too.) I needed these instructions (from both of you) but didn't know it yet. Now I'm prepared. Thanks! Pumpkin - how to make puree! Icon_biggrin
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Post  junequilt Thu Jul 22, 2010 5:54 pm

Chopper, you do need to get rid of the pumpkin skin. I usually take the lazy way out of this by cutting the pumpkin in half, seeding, and placing it cut side down on a cookie sheet. I put it in the preheated 350-debree oven and pour about 1/4 inch of water onto the sheet. The moisture helps make the pumpkin flesh very soft. I let it roast until done, then scoop out the softened flesh and discard the skin.
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Post  nancy Thu Jul 22, 2010 6:37 pm

I agree with junequilt - i cut mine in half, scoop out all the seeds, poke lots of holes in the flesh with a fork, spray with non-stick spray, and bake for an hour or so. Then when it is cool enough, it slips right off the skin. Easy-peasy. I use my blender and my potato ricer to smash the pulp. A food mill would be a great tool, too. But I love the food processor idea and can't wait to try it!
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Post  trustinhart Thu Jul 22, 2010 6:41 pm

Sounds sooooo good happy frog!!!!! Could we have the recipe for the cheesecake too? YUM!
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Post  LaFee Fri Jul 23, 2010 2:35 am

Yes, you have to scoop the flesh off the skin - but it all but falls off with a big spoon when it's cooked.

I'm all for extra fiber, but I think that's a little extreme! Pumpkin - how to make puree! Icon_eek
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Post  Odd Duck Fri Jul 23, 2010 12:27 pm

Wyldflower wrote:I love your method! I can't follow it 100% but I can come close!

Why not save ohhh... two dozen seeds for next year and toast the rest!


Not to burst a bubble or anything, but those seeds are cooked, they won't grow. You have to save out seeds BEFORE you cook the pumpkin.

I would boil those seeds in heavily salted water for about 10 minutes (just to get that salt inside them), then drain - don't rinse or rinse only lightly or will have to resalt them, and bake at lowest oven temp (200 or 250) or put in the dehydrator until dry. Yum.
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Post  Wyldflower Fri Jul 23, 2010 12:36 pm

OOPS - you're right, of course, Odd Duck. (I was commenting in response to the original blog, which suggested a dilemma about saving or snacking).

I think your salting and drying method sounds great! I'll have to do that when I have pumpkins (Hopefully before Halloween!)
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Post  happyfrog Fri Jul 23, 2010 4:13 pm

as i type this the pumpkin seeds are all boiling away happily on the stove in lots and lots of salt.

yum.

will put overnight in my oven (it's gas) and the ambient heat in there from the pilot light will dry them out nicely by morning w/no effort or expense - other than usual expense of having a pilot light in the oven, lol.
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Post  Odd Duck Fri Jul 23, 2010 6:08 pm

Wyldflower wrote:OOPS - you're right, of course, Odd Duck. (I was commenting in response to the original blog, which suggested a dilemma about saving or snacking).

I knew that, but wanted to point out to any newbies that you shouldn't try to plant cooked seeds. I hope you didn't take it the wrong way, but I needed to put it in this thread, not on her blog so you were the "victim". Pumpkin - how to make puree! Icon_smile

My apologies if I offended in any way.
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Post  Megan Fri Jul 23, 2010 6:15 pm

This is the first year I've tried to grow my own pumpkins, but in past years I've bought them right after Halloween from the grocery stores. (Often as not, the fresh food manager has happily given me as many as I can cart away, especially if I ask ahead of time, because they hate the waste of food, too.)

I never put the pumpkin in the oven whole before. Possibly because I usually got pretty big pumpkins. I cut it into large pieces, raw, got all the seeds out, and then baked the chunks, lightly seasoned with herbs (no salt), at low heat until it was tender. Let cool, remove the skin, mash lightly and freeze in 1 or 2 cup amounts in small zip top bags. Then feasted on the seeds! Smile
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