Pumpkin Puree

Pumpkin puree

  1. Place whole pumpkins on a sheet pan. Transfer to a 325 degree oven and roast for 2 hours. After 2 hours, remove pumpkins from the oven and transfer to the speed rack to cool.
  2. When cool, cut the pumpkins in half and scoop out the stringy innards. Seperate the pumpkin flesh from the skin, discarding the skin. Transfer the flesh to the bowl of a robot coupe and process until completely smooth, about 2 minutes. Pass puree through a drum sieve.
  3. Transfer pumpkin puree into 500g bags and seal in the vac-pack machine. Store in the lowboy.