Sunday, December 2, 2012

Roast and Puree a Carving Pumpkin, Take 3

This is why I thought buying baked goods at Costco was a good idea. Another pumpkin that will no longer be lounging around the apartment.

Same deal, wash the exterior and split the pumpkin in half.

Scoop out the seeds and stringy stuff before inverting the pumpkin halves onto a lightly oiled baking sheet. This pumpkin is a little smaller than the first two so I didn't have to trim the stem end or bottom to get it to fit.

Roast in a preheated 350°F oven until the skin is browned and blistered and the flesh is tender. That took about 2 hours and 20 minutes for this particular pumpkin.

Let the pumpkin cool until you can tolerate handling the skin. I waited about 30 minutes before pouring off the resulting liquid and moving on.

Peel the skin off with a spoon or butter knife.

Cut the roasted pumpkin flesh into chunks.

Throw the chunks, in batches, into the blender and grind, blend and puree.

Yield: 9 cups.

My freezer is getting full.