Pumpkin Puree

This is a great recipe to add to anything and make it “Thanksgiving” themed. I’ve been using this in a lot of my recipes, and will be used in my next 4 installments. It's a really great thing to have around in the house as well, think of it almost like canned tomatoes and you'll be surprised of where your creativity takes you. 

Pumpkins are a really awesome flavoring agent because it’s kind of sweet and savory, combined with the spices in the puree, it adds a great complexity to any dish.

You can also use this as a soup easily by adding a few quarts of stock and 1 cup rice and 1 cup black beans to the base recipe. Finish it with some cheese, drizzle of sour cream, herb, and toasted squash nuts. You will need to season this to taste. I’d suggest using some orange juice or apple cider as well.

Add eggs, cream cheese/mascarpone cheese, and sugar; and turn it into a pie. Put it on a cookie crust and top with whipped cream and a sprinkle of ginger powder and cinnamon. 

You’re possibilities are endless with this great flavor base. Use it for an equal substitute with canned pumpkin in any recipe to make it your own.

Pumpkin Puree

Prep time: 10-15 minutes

Cook time: 2 hours

Ingredients:

2 quarts diced pumpkin

¼ stick butter

1 bay leaf

1 stick cinnamon (or 1 Tablespoon ground)

1 clove (or 1/4 tsp ground)

½ tsp nutmeg (ground or fresh grated)

¼ tsp coriander

1 Tablespoon fresh grated ginger (or 1 1/2 T ground)

Directions:

1. Put a medium pot over the fire on medium heat
2. Melt the butter down with the spices
3. Once the butter starts to brown and the spices infuse, add the pumpkin.
4. Switch the temperature to medium-low
5. Stir mixture occasionally until squash breaks down like this
   
   
   
   
   
6. Transfer mixture to a blender and puree until smooth
7. Pass through a fine mesh strainer to make sure product is smooth
8. Return to the pot and allow reducing until it starts caramelizing (turning brown)