Pumpkin Puree Recipe – Easy Homemade Indian Style Guide

Last Updated on 4 months by Neha Deshmukh

Pumpkin Puree Recipe – Easy Homemade Indian Style Guide

Hey everyone! If you’ve been wanting to add a little bit of sunshine to your cooking, you have to try making your own pumpkin puree. It’s way easier than you think, and honestly, the flavour is just on another level compared to store-bought. I first started making my own when I couldn’t find a good quality puree for a Puran Poli recipe, and I’ve never looked back! Let’s get into it.

Why You’ll Love This Recipe

This homemade pumpkin puree is a game-changer. It’s incredibly versatile – perfect for both sweet and savoury dishes. Plus, knowing exactly what goes into your food is always a good feeling, right? It’s a simple recipe, takes minimal effort, and the results are so rewarding. You’ll be amazed at how much better your Indian desserts and curries will taste!

Ingredients

• 500 grams pumpkin

Ingredient Notes

Choosing the right pumpkin makes all the difference. Here in India, you’ll find a few great options:

• Indian Pumpkin (Kaddu): This is your classic choice, readily available and affordable. It has a slightly watery texture, so you might need to strain the puree a bit (more on that later!).
• Butternut Squash: A fantastic substitute if you can find it. It has a naturally sweet flavour and creamy texture.
• Red Kuri Squash: My personal favourite! It’s super sweet, has a vibrant colour, and makes a beautifully smooth puree.

Pumpkins are generally in season from October to December, but you can often find them year-round in larger cities. Look for a pumpkin that feels heavy for its size and has a deep, even colour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your pumpkin a good wash. Then, carefully remove the seeds and skin, and cut the pumpkin into medium-sized cubes. Don’t worry about making them perfect!
2. Rinse the cubes thoroughly under cold water and pat them dry with a clean cloth. This helps with even cooking.

3. Now, you have two options: roasting or steaming.

   • For Oven Roasting: Preheat your oven to 180°C (350°F). Arrange the pumpkin cubes in a single layer on a parchment-lined baking tray. Roast for 30-35 minutes, or until they’re fork-tender.
   • For Steaming: Bring some water to a boil in a saucepan. Place the pumpkin cubes in a steamer basket over the boiling water. Steam for 10-12 minutes, or until soft.
   • Once the pumpkin is cooked, let it cool completely. This is important! Warm pumpkin will make your blender work harder and can affect the texture.
   • Transfer the cooled pumpkin to a blender or food processor. Blend until completely smooth. Don’t add any water – the pumpkin should puree beautifully on its own.
   • And that’s it! Your homemade pumpkin puree is ready.

Expert Tips

Want to take your puree to the next level? Here are a few things I’ve learned:

• Smoothness is Key: For the smoothest puree, use a high-speed blender. If you’re using a regular blender, you might need to scrape down the sides a few times.
• Roasting vs. Steaming: Roasting gives the puree a deeper, more caramelised flavour. Steaming results in a milder, fresher taste.
• Perfectly Cooked Pumpkin: The pumpkin should be easily pierced with a fork, but not mushy. Overcooked pumpkin can become watery.

Variations

Let’s get creative!

• Oven vs. Steaming: I personally prefer roasting for the flavour, but steaming is quicker and retains more moisture. It really depends on what you’re making!
• Spice it Up: For Indian cooking, try adding a pinch of ginger, cinnamon, or cardamom to the puree while blending. It adds a lovely warmth.
• Sweet vs. Savoury: A little bit of jaggery or honey can enhance the sweetness for desserts. For savoury dishes, a touch of salt and pepper is all you need. My friend, Priya, always adds a tiny bit of garam masala to hers for kofta curries!

Serving Suggestions

Okay, now for the fun part – what to do with your gorgeous pumpkin puree! Here are a few of my favourite Indian dishes:

• Pumpkin Halwa: A classic Indian dessert, rich and decadent.
• Pumpkin Kofta Curry: Soft, flavourful koftas in a creamy pumpkin-based curry.
• Puran Poli: Sweet flatbreads filled with a spiced pumpkin and lentil mixture.
• Pumpkin Chutney: A tangy and sweet chutney that pairs perfectly with idli or dosa.

Storage Instructions

You can store your homemade pumpkin puree in a few different ways:

• Airtight Container: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: For longer storage, freeze the puree in portioned batches. I like to use ice cube trays for small portions. Frozen puree will last for up to 3 months.

FAQs

Got questions? I’ve got answers!

• Can I use pre-cut pumpkin? Yes, you can, but the flavour won’t be as intense.
• What if my pumpkin puree is watery? Place the puree in a cheesecloth-lined sieve and let it drain for a few hours.
• How can I tell if my pumpkin puree has gone bad? Look for signs of mould, a sour smell, or a change in colour.
• Can I freeze pumpkin puree for longer than a month? While it’s still safe to eat, the texture might start to deteriorate after a month.
• Is it better to roast or steam the pumpkin for puree? It depends on your preference! Roasting gives a deeper flavour, while steaming is quicker and milder.

Enjoy! Let me know in the comments how your pumpkin puree turns out. I love hearing from you all.