Sauces

HOMEMADE PUMPKIN PUREE

It’s pumpkin season y’all! The days are getting shorter, the temperature is getting colder and fall is right around the corner. So we’ll be making a lot of pumpkin recipes (that are keto friendly of course) to match the season.

You can buy pumpkin puree in a can, which is pretty easy, but fresh is always best.


The amount of portions you will get depends on the size of your pumpkin of course. You can store homemade pumpkin puree in food-safe containers in the fridge for up to 1 week or freeze for up to 3 months.

Nutrition: 1 cup of pumpkin puree

Calories: 49 kcal | Carbohydrates: 12 g | Fiber: 3 g | Net Carbs: 9 g |Protein: 2 g | Fat: 0.2 g

INGREDIENTS:

  • 1 pumpkin
  • 1 tablespoon of Himalayan salt

INSTRUCTIONS:

  1. Start by rinsing the pumpkin and cut the pumpkin in half. You will need a sharp knife or a bread knife. Be careful when you do the cutting.
  2. Preheat the oven at 400 degrees °F / 200°C and line a baking sheet with parchment paper.
  3.  Scoop out the pumpkin seeds and any stringy flesh.
  4. Place the pumpkin with the cut side down on the parchment paper.
  5. Bake until the pumpkin can easily be pierced with a knife in several places and the flesh is pulling away from the skin, 45 to 60 minutes.
  6. You can now easily crave out the soft flesh from the pumpkin.
  7. Place the soft flesh in a foodprocessor (a handmixer will do also), add Himalayan salt and mix about 3-6 minutes until you have a smooth puree.

Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: