How to Make Pumpkin Purée 2 Ways | Thick & Creamy, No Water
Learn how to make pumpkin purée two ways, roasted or stovetop without adding water. Both methods give you thick, creamy, and naturally sweet purée that’s healthier and more flavorful than canned. Perfect for baking, desserts, or savoury dishes.
Ingredients
- 1 medium Kent or Japanese pumpkin (or butternut squash)
Instructions
Method 1: Roasted Pumpkin Purée
- Prepare the pumpkinPreheat oven to 200°C. Cut the pumpkin in half and scoop out the seeds with a spoon. Leave the skin on. Slice into wedges about 4–5 cm wide so they roast evenly, lose extra water, and caramelise at the edges.
- RoastLine a baking tray with parchment paper. Arrange the pumpkin wedges in a single layer with a little space between them. Roast for 20–25 minutes depending on the size of the slices, until fork-tender and caramelised. If the wedges are thick, flip them halfway through roasting.
- Cool and remove the skinLet the roasted pumpkin rest for 5–10 minutes. The skin will loosen and can be removed easily with your fingers or a spoon.
- BlendTransfer the flesh to a blender or food processor and blend until smooth and silky.
Method 2: Saucepan Pumpkin Purée (No Water)
- Prepare the pumpkinPeel the pumpkin and cut into small chunks about 2–3 cm thick. Smaller pieces cook faster and evenly. Larger chunks also work but will need more time.
- Start cookingPlace the pumpkin chunks into a saucepan with a lid. Do not add water. Cover and cook on low heat for 5 minutes until steam begins to build.
- Cook until softContinue cooking with the lid on for another 7–10 minutes over medium heat, until the pumpkin is soft and you see liquid in the pan.
- Reduce the liquidRemove the lid. If there is too much liquid, carefully pour off the excess. Return the pan to medium heat and cook uncovered for 8–10 minutes, stirring often, until the pumpkin is glossy, thick, and very soft.
- BlendLet it cool slightly, then transfer to a blender or food processor. Blend until smooth and creamy. The purée thickens even more once chilled in the fridge.
Notes
Tips for the Best Pumpkin Purée
- Choose the right pumpkin: Butternut or Kent/Japanese varieties are naturally sweet, dense, and less watery, giving the silkiest purée.
- Slice size matters: Thicker wedges (4–5 cm) are best for roasting and caramelisation, while smaller chunks (2–3 cm) are ideal for stovetop cooking.
- No water added: Let the pumpkin cook in its own juices for a concentrated flavour and creamy texture.
- Cool before blending: Let the pumpkin rest for a few minutes before blending to avoid excess steam and watery purée.
- Blend until silky: Use a high-speed blender or stick blender for the smoothest, lump-free purée.
- Storage: Store in the fridge in an airtight jar for up to 5 days, or freeze in portions for up to 3 months.
- Meal prep tip: Freeze in ½ cup or 1 cup amounts so it’s ready for baking recipes like pancakes, pies, or cheesecakes.
