Roasting pumpkin the right way is the secret to smooth, silky pumpkin purée — and this is how to do it. In this short video, I’ll show you exactly how to scoop the seeds, roast whole pumpkin halves, and peel them perfectly every time.
Learning how to roast pumpkin properly makes all the difference when making homemade pumpkin purée. It’s simple, satisfying, and the skin just slides off once roasted! Perfect for soups, pies, muffins, and more.
No cubes, no overbaking — just tender, golden pumpkin ready to blend into the best purée you’ll ever taste. 🍂
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Scoop out the seeds and stringy center with a spoon. And if you like, you can pop the seeds to one side to roast them later. [Music] Place the pumpkin half cut side down on a lined baking tray. And we’re going to roast it at 200° for about 40 to 50 minutes or until the flesh is fork tender. Once roasted, let the pumpkin cool slightly. The skin should peel away easily, either by hand or if you need to, a small knife. So, we’re going to cut the roasted flesh into smaller chunks. This helps it cool quicker, plus helps it fit into your food processor. Give this video a thumbs up if you’d rather be making fresh pumpkin puree than buying it in a can.
Dining and Cooking