Pumpkin puree

Ingredients:

• 1 pumpkin for baking (1800 - 2700 gr.), leave the seeds for snacks
• Coarse salt

Preparation:

1. Preheat oven to 200°C.
   
   Cut a small piece of pumpkin and place it cut-side down. Cut off the stem and cut the pumpkin in half, using a heavy object for ease. Use a shovel to scoop out the seeds inside the pumpkin.
2. Sprinkle the pumpkin halves with salt and place them cut-side down on a parchment-lined baking sheet. Bake until tender, checking occasionally with a knife to make sure it slides in easily, 30 to 50 minutes.
3. Remove the pumpkin from the oven and let it cool for 1 hour. Scoop the pumpkin flesh out of the skin and place it in a food processor. Process until smooth, about 3-4 minutes. Store in the refrigerator for about 1 week, or in the freezer for up to 3 months.
   
   Exit: 900 gr. – 1200 gr.
   
   Collection of recipes with Pumpkin puree.