Step 1

Preheat the oven too 200C/395F, then wash the outside of your pumpkin and then chop in half. To do this, I like to start at the base and cut through the center. When you reach the stem, you should be able to rip apart the pumpkin by hand.

Step 2

Using a spoon, scoop out all the stringy flesh and seeds (The seeds can be kept to be roasted as well!).

Step 3

Melt your coconut butter and brush or rub into the flesh. Then sprinkle lightly with some salt (optionally).

Step 4

Bake the pumpkin on a parchment paper lined baking sheet, cut side downwards, until fork tender.

Step 5

Depending on the size of the pumpkin this can take anywhere from 20 - 50 minutes so I'd check after twenty minutes, then every 5 minutes after, to make sure it doesn't burn at all.

Step 6

Leave to cool slightly so that you're able to handle it lightly in your hands.

Step 7

At this point you can either peel off the skin or scoop out the flesh with a spoon. I find peeling it far easier though as it comes off in strips and means less waste AND less mess.

Step 8

Blend in a blender or food processor till smooth. This can take some time, due to the stringy consistency of pumpkin. Don't be afraid to blend for up to five minutes till you have a really smooth pumpkin puree.

Step 9

Pumpkins have different levels of moisture, and generally, homemade pumpkin puree tends to be more watery than canned versions. If you find that yours seems a little too liquidy then there are a couple of 'fixes'/ options.

Step 10

First, you could leave the puree as is and simply reduce some of the extra liquid content in whatever recipe you're using it for.

Step 11

Alternatively, if you want the puree to have the same thick consistency as canned versions, then allow it to drain in a cheesecloth-lined colander/strainer for 2-3 hours immediately after pureeing.

Step 12

The drained liquid doesn't need to be discarded either. Using it within smoothies,soups, stews, bread recipes, etc.

Step 13

Finally, instead of draining, you could always pour the puree into a pan and simmer over a low-medium heat until reduced and thickened.

Step 14

Homemade pumpkin puree will store well in an airtight container in the fridge for up to a week. It may separate slightly while chilled. You can either drain the liquid or simply stir it back into the puree before using it.

Step 15

Yes, you can! It can be stored for between 3-4 months in a freezer-friendly container. Portion it into silicone moulds (like an XL ice-cube tray) or cupcake pans or freeze in a single freezer-friendly container.To defrost, simply leave to thaw in the fridge overnight. Once thawed, it's best to use the puree within a couple of days.