Why use cans when Pumpkin Puree is one ingredient?

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I love love love pumpkin recipes. I have a few myself and I love seeing pumpkins in the shops. I love to buy a range and mix them together. Naturally sweet, full of beta carotenes and antioxidants why would you then stick it in a can and then have it pasteurized- caramelising the sugar, destroying the nutrients and generally ruining the flavour.

Well no more I say- why when making your own is sooooo easy

1 pumpkin

(skin and seeds removed and kept for the stockpot)

Thats it! (I guess you could add a little salt)

Easy as 1, 2, 3…

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I then cut it up and put in in the slowcooker to preserve the nutrients- but you could also steam it. I put it on low for 2-3 hours. When it is done allow to cool and then use a hand blender or food processor to wizz up to smooth. Then you can have it in the fridge to add a table spoon to your smoothie, latte, donuts, bread, muffins, porridge, brownies, pancakes, chia, mash or just right off the spoon!!!!

And also why not make your own pumpkin spice– way more fragrant and tasty then the shop bought stuff!

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