How can you cook a pumpkin? I’ll show you how to roast a pumpkin to make the most delicious pumpkin puree for all your favorite fall recipes.
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It’s officially pumpkin season, one of our favorite winter squashes at the farmhouse. We love using pumpkins in savory dishes, such as soups (try my roasted pumpkin soup recipe), stews, pasta sauces, and so much more. Of course, it is also delicious in sweet dishes, such as homemade pumpkin spice lattes, pumpkin pie filling, and sourdough pumpkin muffins.
To make these dishes as flavorful as possible, I always roast pumpkins and make my own pumpkin puree. It’s so much better than the canned pumpkin puree from the grocery store.
While there are many ways you can cook a pumpkin, the best way is roasting. I just love how the pumpkin starts to caramelize which adds so much flavor and sweetness. Plus, it is so easy to do!
Why You’ll Love This Recipe
Pumpkin puree is a versatile ingredient – I love having pumpkin puree on hand. Use it in everything from main dishes, desserts, and even pumpkin smoothies!
Easy recipe – Anyone can roast a pumpkin for pumpkin puree. If you have a pumpkin, a knife, and an oven, you can make it happen!
Makes for simple meal prep – Pumpkin puree freezes so well. This makes it easy to keep in the freezer and take it out when you want to add some fall flavor to your dishes.
The Best Types of Pumpkins for Cooking
You may not want to roast and puree the pumpkins you got from the pumpkin patch last weekend. There are certain varieties that work best for puree.
Jarrahdale pumpkins – This is the bluish-gray variety that I cook in the video above. It has a nice texture and doesn’t have a very high water content. Jarrahdales are my preferred variety when I want to add it to a stir-fry or soup. It can also be blended with water to make a puree.
Sugar pie pumpkins – These are those small orange pumpkins that you usually see in the grocery store in the fall. They are great for making pumpkin puree. They are small and have a sweet taste.
Cheese pumpkin – This is actually the pumpkin I cooked last week, when we ate the whole thing. It is easy to see why. They are so darn delicious! It does have a high water content, so make sure to put something underneath when you’re roasting it in the oven. It has a bright orange flesh and sweet flavor.
Ingredients
Pumpkin – The most common pumpkin to roast and puree is sugar pumpkins (also known as pie pumpkins). You can also use Jarrahdale pumpkins or cheese pumpkins.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Cook a Pumpkin
Step 1: Cut the pumpkin in half.
Step 2: Scoop out the seeds using a large spoon. Rub the flesh of the pumpkin with oil, I prefer coconut or olive oil. You can also add a sprinkle of salt.
Step 3: Place the pumpkin cut side down on a baking sheet lined with parchment paper.
Step 4: Place the sheet pan on the top rack of a 425 degree oven. Roast for one to one and a half hours, or until soft. The roasting time will depend on the size of the pumpkin.
Step 5: If you are planning to puree the pumpkin, let it cool slightly before scraping the pumpkin off of the skin.
Step 6: Add the roasted pumpkin to a food processor or blender and blend until smooth.
Step 7: Add your pumpkin puree to a jar and store in the fridge for up to a week or use in recipes right away.
Step 8: Freeze pumpkin puree by adding it to a Ziploc or freezer-safe bag. It can be stored in the freezer for up to a year, but is best if used within 6 months.
Tips
- Use a sharp knife and a sturdy cutting board to make cutting your pumpkin in half and in quarters easier.
- If you plan to freeze your pumpkin purée for later use, I recommend measuring it out before placing it in freezer safe bags, and label accordingly. That way when you get ready to make a recipe, you know exactly how much is in your freezer bag.
- Save the pumpkin seeds and roast them, too, for a delicious snack that you can use in homemade sourdough granola or as a snack all on its own.
Recipe FAQ’s
My favorite way is roasting. The caramelization makes for a much sweeter end result. Although roasting is a better option, boiling does work.
Cut your pumpkin in half and remove the seeds. If you have an extra large pumpkin, you can quarter it for quicker roasting.
The big orange pumpkins you typically see on everyone’s porches come September aren’t the best variety for baking. Sure, they are edible, but its kind of like eating an overgrown zucchini in the middle of summer. They are fleshy, watery and full of huge seeds. Just not all that delicious!
Yes! Prepare just like you would for the oven, without the oil. Add it to the Instant pot with a cup of water. Set the pressure on high and cook for an hour.
You can also use a slow cooker to cook a pumpkin. Follow the same steps for prep, and put the pumpkin in the crock pot on low for eight hours or high for four.
Favorite Pumpkin Recipes From the Farmhouse
- Sourdough Pumpkin Roll
- Pumpkin Pasta Sauce
- Sourdough Pumpkin Scones
- Sourdough Pumpkin Bread
- Sourdough Pumpkin Cinnamon Rolls
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
How to Cook a Pumpkin and Make Purée
Ingredients
- 1 Whole Pumpkin
- 2 Tablespoons Neutral Oil, Preferably coconut or olive oil. Smaller pumpkins may require less oil than large pumpkins.
- A pinch of salt, optional
Instructions
- Cut the pumpkin in half.
- Scoop out the seeds using a large spoon. Rub the flesh of the pumpkin with oil, I prefer coconut or olive oil. You can also add a sprinkle of salt.
- Place the pumpkin cut side down on a baking sheet lined with parchment paper.
- Place the sheet pan on the top rack of a 425 degree oven. Roast for one to one and a half hours, or until soft. The roasting time will depend on the size of the pumpkin.
- If you are planning to puree the pumpkin, let it cool slightly before scraping the pumpkin off of the skin.
- Add the roasted pumpkin to a food processor or blender and blend until smooth.
- Add your pumpkin puree to a jar and store in the fridge for up to a week or use in recipes right away.
- Freeze pumpkin puree by adding it to a Ziploc or freezer-safe bag. It can be stored in the freezer for up to a year, but is best if used within 6 months.
Notes
- Use a sharp knife and a sturdy cutting board to make cutting your pumpkin in half and in quarters easier.
- If you plan to freeze your pumpkin purée for later use, I recommend measuring it out before placing it in freezer safe bags, and label accordingly. That way when you get ready to make a recipe, you know exactly how much is in your freezer bag.
- Save the pumpkin seeds and roast them, too, for a delicious snack that you can use in homemade sourdough granola or as a snack all on its own.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy to make. Simple and few ingredients.
Just how it is suppose to be!
Love it! 😊
I hope this doesn’t sound like a dumb question, but do you use the skin in the puree? If not, what can you do with it?
I have never cooked a pumpkin and can’t wait to make the puree and some of your pumpkin recipes. I was especially excited to see the amount of potassium in pumpkins. What a great food. I’m going to make plenty of puree for my freezer.
You convinced me , I’m buying a pumpkin this week to puree
Oh, good for you! I’m glad to see this post. your photos are gorgeous, and I love all the ideas for how to cook pumpkin (or squash!). Thanks, Lisa!
Some people can’t cut a pumpkin or squash because of arthritis or other physical reasons. I always recommend to my friends to bake whole in the oven. When it is soft enough, then it can be cut then roasted some more for the caramelization.
Thank you for sharing that tip! That is a great idea.
Hi! I have just finished roasting my blue doll pumpkin (it looked the same as your jarradale) Is it ok to freeze some as can chunks for chilli or soups?
I am going to some for lattes and baked goods.
Made your sour dough pumpkin roll for our Thanksgiving (from Canada) and the family loved it!
Thank You!
Vera
Hi, Lisa! This was a great tutorial!!! I didn’t know how to cook a pumpkin or about the texture of each variety either! This was fantastic! Excited to try pumpkin in all these recipes; especially, meatloaf. I’m actually making a meatloaf tomorrow and have a 4 winter squashes on my counter. I’m going to try putting a spoonful of one of those squashes in, not the Spaghetti squash though, although, that would be good under the meatloaf. There are 3 different varieties: Delicata, Spaghetti, and Acorn. I have noooo idea what to do with the Delicata and Acorn. The Spaghetti, I just drizzle with EVOO and salt and pepper and some oregano or put meat sauce over it. I love love love your videos and blogs and everything! 🙂 Thank you for all you do!
Thank you so much for your sweet comment! We love acorn squash here! Sometimes I just slice it up thin, put it on a baking sheet with a little coconut oil and salt, and roast it. It is also great for making stuffed acorn squash with sausage and onions. YUM! I don’t think I have ever had Delicata.
Thank you for the great video! The lady at the market told me the Jarrahdale was great for cooking, but I was a bit intimidated and had no clue how to use it. I’m going to have to make those smoothies they sound delicious! Thank you ☺️
Oh yes the smoothies are so delicious! I actually heard that jarrahdales were one of the best varieties on Alton Brown’s show “Good Eats”. Turns out, he was right. They are so tasty!
I have been a pumpkin and Autumn lover my whole life, but I’m embarrased to say, I had no idea you could actually cook all these different varieties of pumpkin; I thought they were just grown for show. Thank you. Thank you. Thank you.
p.s. I love your videos. I’m a visual person and learn best if I can see the process from start to finish.
That’s so encouraging Kerri! I am glad the videos are helpful for you. I hope you enjoy cooking up some pumpkins! 🙂