Pumpkin Puree
Having a go-to stash of pumpkin puree in the fridge is so valuable for Autumn when you’re looking to add extra flavour to a dish using a seasonal, whole-food, natural ingredient. You can also use it to make pumpkin porridge and pumpkin pancakes.
Ingredients
2 large pumpkins, cut into chunks (remove the seeds for toasting but keep the flesh and stringy fibre)
1 tbsp of coconut oil, melted
1 tsp of cinnamon
1 tsp of allspice
1 tsp of ground ginger
3 tbsp of almond milk
Method
1.Preheat the oven to 200C fan and line a baking tray.
2. Spread out the pumpkin cubes on the tray, sprinkle with the coconut oil and a pinch of salt and roast for 45 minutes until golden.
3. Remove from the oven, allow to cool slightly, then transfer to a high-speed blender with the cinnamon, all spice, ginger, and almond milk.
4. Store in an airtight container in the fridge for up to a week.
