This simple recipe gives you approximately eight cups of pumpkin puree without any added ingredients like in the canned stuff. Freeze leftovers in 1- or 2-cup portions for up to 6 months to have pumpkin pie, pumpkin soup, or any of your favorite recipes any time of the year.
Ingredients
- 6 pounds sugar pumpkin
- 2 pounds kuri pumpkin
- 2 pounds kabocha squash
Instructions
-
1
Wash the outside of the pumpkins and squash, remove stems, and cut into quarters. Scrape out the seeds and stringy membranes.
-
2
Line the bottom of a slow cooker with the sugar pumpkin pieces, skin-side up. Layer kuri and kabocha pieces in between the other pieces.
-
3
Cover and cook on Low for 3 1/2 hours.
-
4
Remove pumpkin and squash skins and blend with an immersion blender on low speed until the pulp is smooth. Mix to combine and either use right away or allow to cool before freezing.
Nutrition Facts
Per serving
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