Description
Sous vide pumpkin purée is the secret to the silkiest, most flavorful homemade purée. Discover this easy, hands-off method, along with two other classic techniques, for achieving perfect results every time.
Ingredients
Scale
- 4 pounds (1.8kg) pumpkin
Instructions
- Set up sous vide: Preheat water to 185°F (85°C).
- Prepare the pumpkin: Use a sharp knife to trim the ends, then cut it in half. Remove the seeds, and chop the pumpkin into 1- to 2-inch chunks.
- Vacuum-seal the pumpkin: Place the pumpkin chunks in one or more vacuum-seal bags in a single layer, then vacuum-seal.
- Sous vide the pumpkin: Carefully submerge the pumpkin bags in the preheated sous vide water bath. Weigh down the pumpkins. Set the timer for one hour.
- Puree the pumpkin: After the timer goes off, remove the pumpkin from the sous vide bath and let it cool slightly. Open the bag(s), transfer the pumpkin into a food processor, and blend until smooth.
Notes
Oven Method:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Remove the pumpkin stem. Cut in half and scoop out seeds and fibers.
- Place flesh-side down on the baking sheet.
- Roast for 30-45 minutes until a knife inserts easily.
- Let cool for 1 hour. Scoop out the flesh and blend until smooth.
Stovetop Method:
- Peel, deseed, and chop the pumpkin into chunks.
- Boil in water for 20-25 minutes, until soft. Drain well and cool slightly.
- In a food processor, blend until smooth.
Nutrition
- Serving Size: 1/2 cup
- Calories: 59
- Sugar: 6.2g
- Sodium: 2.3mg
- Fat: 0.2g
- Saturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 14.6g
- Fiber: 1.1g
- Protein: 2.3g
- Cholesterol: 0mg