Home-made Savoury Pumpkin Puree
 
 
Make some savoury pumpkin puree from scratch by roasting pumpkin, onion and garlic before processing into a silky puree. Try my favourite pumpkins for roasting - Japla or Butternut - and buy the most pungent and strong tasting variety of garlic you can find.
Author:
Recipe type: Sauces
Cuisine: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free, Wheat-free. Vegan.
Ingredients
  • 1 tbsp extra virgin olive oil or coconut oil
  • 500g pumpkin, peeled and cut into 2cm cubes
  • 1 medium brown onion, peeled and quartered
Instructions
  1. Preheat oven to 200C. Line a roasting pan with baking paper. Gently toss pumpkin, onion and garlic cloves with oil and arrange in a single layer on baking tray. Season with salt and cracked pepper. Roast for 30 minutes or until pumpkin is tender.
  2. Allow pumpkin mixture to cool until comfortable to handle and transfer to a food processor or blender and process to a smooth puree. Use immediately or store in a closed container in the fridge for 3-5 days, or freeze for up to 3 months.
Recipe by @OmNomAlly at https://omnomally.com/2014/10/24/spicy-roasted-pumpkin-bread/