Chunky Pumpkin Puree Recipe

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6
• Skill Level: Easy

Ingredients

• 1 large pumpkin (about 4-5 pounds)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup vegetable broth or water

Instructions

1. Preheat your oven to 375°F (190°C).
2. Carefully cut the pumpkin in half and scoop out the seeds and pulp. Save the seeds for roasting later if desired.
3. Cut the pumpkin into large chunks and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
4. Roast in the preheated oven for 35-40 minutes, or until the pumpkin is tender and slightly caramelized around the edges.
5. Let the pumpkin cool for a few minutes, then remove the skin and transfer the chunks to a large bowl.
6. Add the ground cinnamon, nutmeg, and ginger. Use a potato masher or fork to partially mash the pumpkin, leaving some chunks for texture.
7. Gradually add the vegetable broth or water, stirring until the puree reaches your desired consistency.
8. Serve warm, and enjoy the goodness of homemade Chunky Pumpkin Puree!

Helpful Tips

• For a smoother texture, use a blender or food processor to puree the pumpkin fully.
• Add a touch of honey or maple syrup for a sweeter version if serving as a dessert.
• Feel free to include other seasonal spices like cloves or allspice for additional warmth and depth of flavor.

Storage Instructions

• Store any leftover puree in an airtight container in the refrigerator for up to 5 days.
• You can also freeze the puree in portion-sized containers for up to 3 months.

Pairings

• Serve Chunky Pumpkin Puree alongside a hearty loaf of crusty bread and a selection of cheeses for a rustic meal.
• Pair it with roast chicken or a savory beef stew for a comforting dinner.
• Enjoy with a glass of spiced cider or a warm cup of herbal tea to complement the autumn flavors.