Pumpkin Puree

It’s PUMPKIN season ! I love pumpkins because they are so versatile, sweet or savoury; you can include it into meals, desserts, soups, salads, preserves, or as a substitute for butter.


I’m going to be showing you how to make your own pumpkin puree. Shop bought canned pumpkin is not cheap it varies from £2-5 for a 425g can. I bought my carving pumpkin for £2 and made 1800g ; I think we have a clear winner in terms of value for money.

Pumpkins pack a nutritional punch as well, in both the flesh and seeds. Pumpkin is a great low calorie starchy vegetable, with only 26 calories per 100g you can really increase the volume of your dishes and bakes without increasing the calories too much. 


  • Great source of Beta-carotene (Gives veg an orange colour) which is converted into Vitamin A in the body
  • 50g (an average serving size) of pumpkin provides 123% of your RDA for vitamin A
  • Great source of potassium
  • Vitamin C
  • Vitamin E
  • Great source of many minerals but in small quantities
  • The seeds are good too – source of dietary fiber and mono-unsaturated fatty acids


Now how do you make it:

  • Carefully cut your pumpkin in half and then in half again to make quarters.


  • Remove the pumpkin seeds with a spoon and maybe a knife if there is a lot of flesh attached to the seeds. (DO NOT WASTE SEEDS)


  • Pierce the pumpkin quarters with a knife evenly around the flesh.

  • Roast on a medium heat for 50-60 mins until the flesh becomes soft and a knife is easily inserted.

  • Now remove the flesh from the skin using a knife and spoon.

  • Cut the pumpkin flesh up into chunks.

  • Put the chunks into a blender/food processor and blend until smooth, you will need to do this in stages as it wont’t all fit in the blender at once.


  • Decant into containers.


  • You can then either freeze some of your containers, or use them all for cooking !

There’s plenty of pumpkin recipes on their way so keep checking back for them.

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