Pumpkin puree in two glasses
Sides, Dips and Everything in Between

Pumpkin Puree


It is pumpkin time and this means only one thing: Everything and anything is made with Pumpkin Puree 💫 🤩. As said in last week’s blog post – the change in season brings with it new produce and one my favorite of all times 🎃. Pumpkin has, of course, been known and beloved in the US and UK for a long time. But it was not always that popular here in Germany…

Pumpkin puree on a spoon

I remember being teenagers – my best friend and I would sit down and carve pumpkins for Halloween (which were difficult to find in the first place). We made pumpkin muffins out of all the flesh (I think we made over 100) and took them to school and work. In the end, no one wanted them because it was such a foreign flavor to them 😂.

Pumpkin Puree set out with pumpkins in two glasses

So with pumpkins only being popular here for the last few years, it was difficult to get what quite a few recipes that I was trying to make called for: The ingredient “Pumpkin puree, canned”. Eh – we do not get that here. So I got creative and decided to do my own. It is super easy, very quick and requires zero effort. It also freezes well, so you can make a batch and then freeze it in, e.g. 1 cup measurements to have on hands for recipes that call for pureed pumpkin. I will also leave you with a second blog post this week. That way you can show off your new learned skill of making homemade pumpkin puree 😉

Pumpkin puree with two glasses a spoon with puree on it

Why is Pumpkin (Puree) good for you?

Pumpkin is actually a fruit, as it contains seeds. However, its nutritional value is closer to a vegetable. Pumpkin is loaded with Vitamin A, which is beneficial for your bone health, as well as your vision. It is also is great in fighting off infections and boosting your immunity. This effect is additionally supported through the Vitamin C content that is also found in pumpkin.

Pumpkin is also loaded with anti-oxidants. The particular ones found in pumpkins have been found in initial tests to protect against sun damage and might lower both your risk of cancer and eye diseases.

And there you have it – easy, nutritious and oh-so-versatile. You will see this recipe a lot as a base over the coming months 😉🤗. Tag me on Instagram if you are making this easy staple @life_and_lemons_foodblog or leave me a comment below!

Pumpkin Puree

Recipe by Ann Robejsek
5.0 from 1 vote
Course: SidesCuisine: Homemade stapleDifficulty: Easy


Prep time


Cooking time



Homemade, easy and delicious pumpkin puree. There will never be a need again to grab something canned from the supermarket once you follow this easy recipe!


  • 1 (Hokkaido) Pumpkin

How to

  • Start by preheating the oven to 200 degrees Celsius (400 Fahrenheit)
  • Wash and cut the (Hokkaido) pumpkin in the middle (no need to peel the skin, if you are using Hokkaido pumpkin – it is edible). Scoop out the flesh and seeds. Cut up into pieces and put into a baking dish. Fill the bottom of the dish with a bit of water. Add to the oven and bake for ca. 45 minutes until soft
  • Once done baking, let cool slightly before adding to a food processor and processing until smooth. If it is very thick, feel free to add a bit of water at a time to loosen up a bit. Store in the fridge or freeze in 1 cup (225 gr.) serving sizes. Recipe makes about 3 cups – depending on the size of your (Hokkaido) pumpkin. ENJOY!

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