![\"Types](\"https:\/\/saltedpasta.com\/en\/wp-content\/uploads\/sites\/2\/2026\/10\/pumpkin-variety-infographics1.jpg\")
<\/a><\/figure>\n\n\n\nRecipe variations:<\/strong><\/p>\n\n\n\n This is a basic recipe for versatile pumpkin pur\u00e9e that you can use in many different ways. You can also make flavoured versions, such as:<\/p>\n\n\n\n Why should you roast pumpkin for pur\u00e9e?<\/strong> How to make roasted pumpkin pur\u00e9e?<\/strong> How much pumpkin pur\u00e9e will I get from 1 kg of pumpkin?<\/strong> How to store roasted pumpkin pur\u00e9e?<\/strong> What can you make with pumpkin pur\u00e9e?<\/strong> Depending on the variety and size of the pumpkin, you can get anywhere from 400 g to as much as 800 g of pumpkin pur\u00e9e from 1 kg of raw pumpkin.\n
When pumpkin is roasted at a high temperature, its natural sugars caramelise, giving it a wonderful sweetness and rich aroma. Roasting also helps remove excess moisture. Roasted pumpkin is much more flavourful than boiled pumpkin. Boiling causes the pumpkin to absorb water, resulting in a thinner pur\u00e9e with less flavour. If you don\u2019t want to make roasted pumpkin pur\u00e9e straight away, you can freeze raw or roasted pumpkin in pieces instead.<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n<\/figure>\n\n\n\n
Cut the pumpkin into smaller pieces and remove the seeds and stringy pulp. Peel the pumpkin, preferably using a vegetable peeler, then place it in an oven preheated to 180\u00b0C (350\u00b0F). Roast for approximately 1 hour, or until tender. Blend until smooth using an immersion blender or a countertop blender.<\/p>\n\n\n\n
It all depends on the variety, the size of the seed cavity, the thickness of the skin, and how much water the pumpkin contains. From 1 kg of raw pumpkin, you can expect to get approximately 700 g of pur\u00e9e from Hokkaido pumpkin, 600 g from butternut squash, and 500 g from common pumpkin.<\/p>\n\n\n\n\n
Roasted pumpkin pur\u00e9e can be frozen or preserved in jars using an appropriate canning method. Freshly made roasted pumpkin pur\u00e9e can be stored in an airtight container in the refrigerator for up to 5 days.<\/p>\n\n\n\n
You can use homemade roasted pumpkin pur\u00e9e to make a classic American pumpkin pie, which is especially popular during Thanksgiving. If you prefer Polish recipes, try pumpkin kopytka (Polish potato-style dumplings), which can be served as a savoury or sweet dish. If you love pasta, make pasta with a creamy pumpkin sauce or a cheesy pumpkin pasta bake. And if you have lots of pumpkin and aren’t sure what to do with it, a delicious pumpkin soup<\/a> is always a great option. I also recommend the recipe for pumpkin risotto<\/a>. These are just a few ideas for using homemade pumpkin pur\u00e9e.<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n<\/figure>\n\n\n\n
Follow the step-by-step recipe to learn how to make the best roasted pumpkin pur\u00e9e, and watch the video below for extra guidance.
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