No-oven Stovetop Pumpkin Puree
No oven? No problem! Learn how to make delicious pumpkin puree on the stovetop with a roast flavor – no oven needed!
Equipment
- 1 wide pan
- 1 teaspoon
- 1 sharp knife
- Blender (If you don't have a blender you can use a fork)
- Suitable storage containers or bags
Ingredients
- 1 large pumpkin
- 1 tsp salt
- A little water
Instructions
- Cut the pumpkin in half and remove the seeds. Don’t get rid of the seeds. You can boil them separately and eat the inner part of the pumpkin seed. It is healthy too.
- Cut the pumpkin further into smaller chunks. Depending on the size of the pan, you’ll cook the pumpkin in 2 to 3 batches.
- Arrange the pumpkin pieces flat in the pan, ensuring they all fit without having a piece on another.
- Add ½ a cup of water to the pan.
- Cover the pan and cook on high heat until the pumpkin begins to simmer. Lower the heat to the lowest setting of your stovetop and boil until the pumpkin is soft.
- If the water isn't all gone, switch to high heat and boil until all the water is gone. If the pumpkin is the kind that releases lots of water, drain out the water instead.
- Continue cooking the pumpkin on medium-high heat until the part of the pumpkin underneath turns a golden color. This is what will give the pumpkin its roast flavor and delightful golden color. Switch off the flame.
- Allow the pumpkin to cool and transfer to a suitable tray/ platter.
- Do the same with the remaining pumpkin pieces. If you are using the same pan, you may need to wash it now that we let the previous pumpkin pieces roast on the pan.
- Now scoop out the pumpkin flesh from the outer covering and transfer it to a blender. Don’t overfill the blender, fill it up to half. The pumpkin is heavy. If too much of it is in the blender you won’t be able to blend it effectively. The process will be slower.
- Because we want our pumpkin puree thick, we will only add about ¼ cup water. (If necessary, add more water or milk to the blender to reach your desired consistency)
- Blend at intervals of 20 seconds, turning the pumpkin with a spoon if necessary.
- Once the pumpkin puree is nice and smooth, transfer the puree to a suitable dish. Blend the rest of the pumpkin the same way until you have all your puree done and ready.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days. You can also store in the freezer if you want to use it later as explained earlier.This no-oven pumpkin puree is just as delicious as the traditional oven-roasted version. So next time you need pumpkin puree, give this no-oven stovetop method of making pumpkin puree a try! Enhance your hospitality for the glory of God.
Video
Notes
Tips for Making Pumpkin Puree:
- You can also cook the pumpkin in a pressure cooker. It will take a shorter time. However, this method will not give you the roast flavor you’d like in your pumpkin puree.
- To make sweeter pumpkin puree, you can add some honey or maple syrup to the blender.
- Once you have made your pumpkin puree, there are endless possibilities for what you can do with it. Here are a few ideas:
- Use it to make pumpkin pie, pumpkin muffins, or pumpkin cake.
- Add it to soups and stews. I especially like some in beef stew if I want to thicken it. Don’t add too much though. It will taste more pumpkin puree than stew.
- Make pumpkin sauce.
- Make a pumpkin spice latte.
- Use it as a topping for oatmeal or yoghurt.