How to make Pumpkin Puree

DSC_3348How to make Pumpkin Puree

Pumpkin is a fabulous addition to your eating regime. I love adding Pumpkin Puree to pancakes, smoothies, soups and pies. It has a nice warm sweet taste. Pumpkin contains beta-carotene (vitamin A and C), potassium and copper.


500 grams Pumpkin (Woolworths sells pre-sliced chunks)

2 tablespoon Extra Virgin Coconut Oil

1 ½ teaspoon Non-irradiated All Spice or Cinnamon


  • Preheat oven at 180 degrees.
  • In a large mixing bowl add pumpkin chunks, coconut oil and all spice, mix and ensure the pumpkin is covered in the oil and all spice.
  • Roast for 35-40 minutes until fork tender.
  • Allow to cool, add to food processor/blender and blitz until you have a puree consistency.

Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch

Eat Real, Great Feel!




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