Fresh Carving-Pumpkin Purée

✺ Let's cook

1. 1

   Select clean flesh

   5 min

   Use fresh firm pumpkin flesh from a recently cut pumpkin, not the stringy seed cavity or flesh from a displayed jack-o'-lantern.

2. 2

   Cut into small pieces

   5–10 min

   Remove seeds and any stringy pulp. Peel or scrape the firm flesh and cut into even cubes.

3. 3

   Simmer until soft

   15–25 min

   Cover cubes with water in a saucepan and simmer until completely fork-tender.

4. 4

   Drain thoroughly

   5 min

   Drain very well and let excess steam escape so the purée will not be watery.

5. 5

   Blend until smooth

   2–3 min

   Blend or mash the tender pumpkin into a smooth purée, straining or gently reducing over low heat if excess moisture remains.

6. 6

   Store or use

   5 min

   Use the purée for pumpkin soup, baking, or pie filling, or cool promptly for refrigerated or frozen storage.