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An autumnal chill is in the air and the Market is bursting with every size, shape, and variety of pumpkins. They are healthy and tasty as well as being beautiful. It’s the perfect time to cook with this seasonal sensational member of the squash family! (Ask our Market vendors about the different varieties of pumpkins to find out what works best for cooking or carving, decorating, roasting, sweet or savory dishes.)

Many of the recipes you will find using pumpkin, call for it to be pureed. It’s really simple and easy, once you know how.  

Pureed Pumpkin

Adapted from Williams-Sonoma Kitchen Companion

1. Place a small whole pumpkin on a baking sheet and roast it in a preheated 350°F oven until it can be easily pierced with a knife, 1 to 1 1/2 hours. For a shorter roasting time, slice the pumpkin in half and roast it, cut side down, in 1 inch of water in a baking dish until tender, about 45 minutes.

2. Let cool, then cut the pumpkin in half crosswise (if not already done) and scoop out and discard the seeds. Scoop out the flesh with a large spoon and puree the flesh in a blender or food processor or with a food mill.

Now that you know how to puree a pumpkin, you’re ready for these fabulous pumpkin recipes! For even more pumpkin recipes from our archives, click here.

Spiced Pumpkin Butter

Pumpkin Lune with Butter and Sage

Pumpkin Oatmeal

Roasted Baby Pumpkins

Pumpkin Tiramisu

Apple Butter Pumpkin Pie

Spiced Pumpkin and Lamb Tagine

White Bean and Sausage Stew in Pumpkin Bowls

Marbled Chocolate Pumpkin Brownies

Pumpkin Gratin

Thai Pumpkin and Chicken Curry

Pumpkin Mousse Parfaits