It’s the time of year where pumpkin fever sets in. Cans of pureed pumpkin and sugary pumpkin pie filling are flying off store shelves. And while a can of basic plain pumpkin is by no means an unhealthy pantry staple, it’s time to put an end to the myth that homemade is too hard to make yourself.
Nutritional Benefits and Uses
Fresh pumpkin is filled with fiber, vitamins A and E, riboflavin, and minerals like iron and potassium. You will also find antioxidants beta-carotene and lutein in that deep orange flesh. Winter squash like pumpkin also boast amazing texture and mildly sweet flavor, lending it to both sweet and savory recipes.
Aside from making a fabulous baby food all by it self, older kids and adults alike can take advantage of the nutrients in pureed pumpkin for muffins, pancakes, soups and pasta sauce. Small- to medium-sized pumpkins are best for making purees and some of the most popular grocery store, jack-o-lantern sized varieties aren’t famous for their flavor. Your best bet is to ask around for sugar pumpkins at your local farmers’ market.
Homemade Pumpkin Puree
Makes 4 cups
Warning! This recipe will most likely ruin canned pumpkin forever – the taste and …read more