Life has been a little on the crazy side lately. To sum up the past few weeks, I fell down the stairs in my daughter’s school and hurt my knees. My daughter slipped and hurt her chin, and needed 7 stitches. Toss in exams, work, two birthdays and a flue all in less than a month! That is why I have not posted frequently lately, missed quite a few of the posts on the wonderful blogs I follow and that is why I am late in replying to your comments.I am deeply sorry for that and I am doing my best to catch up.
To help make it up to you my wonderful readers, I will be sharing a series of pumpkin recipes starting with this homemade pumpkin puree. There is a pumpkin frittata, pumpkin coconut pudding, candied pumpkin, and a pumpkin soup recipe on the way. Stay tuned 
Why make pumpkin puree when I can just reach for a can?
Well, for one, homemade pumpkin puree is preservative and additives free. You know what’s in it. One pure ingredient. Pumpkin, roasted and then pureed to perfection.
It is really easy to make
It freezes well
It feels good to say, I made my own pumpkin puree
Homemade Pumpkin Puree
Ingredients
1 whole pumpkin
Directions
Preheat oven to 200 degrees C.
Line a baking sheet with parchment paper or lightly oil it
Cut your pumpkin in half, use a spoon to scoop out the seeds and pulp.
Make sure you keep the seeds for another use.
Cut the pumpkin into almost equal sized pieces (you need them to be almost the same time to make sure they need the same cooking time)
Arrange the pumpkin with the rind side down on prepared baking sheet and roast 45-50 minutes or until a fork is easily inserted and removed.
Make sure you test more than one piece
Remove from the oven and place on a cooling rack until pumpkin is cool enough to handle.
Now you can either peel the pumpkin or scoop it out with a knife.
Place the flesh in the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes.
If you want your puree to be completely smooth, run it through a colander
Transfer to an airtight container and refrigerate up to 1 week or freeze up to 3 months.
Jessica Maher (@kbelleicious)
/ October 22, 2012i have never thought to make my own pumpkin puree. It would have gone so well with my pumpkin granola i just posted. wish I could have said even the puree was homemade. Need to remember this for next time
bitsandbreadcrumbs
/ October 22, 2012Oh my goodness! I do hope that you and your daughter are better now. That really is not a good week…for either of you. I wish I could eat pumpkin…I’d definitely be making my own puree. Be well!
petit4chocolatier
/ October 22, 2012Sorry about your injuries. I love this homemade puree recipe. Thank you so much for sharing! Bookmarked it!
rsmacaalay
/ October 22, 2012Nice use for my leftover pumpkin, I think I will add a twist to it by roasting some
Barbara Bamber | justasmidgen
/ October 22, 2012I think blogging is incredible.. if any one of us disappears for any length of time, one of us would sound the alarm and send authorities to our house to check on our well-being. Fortunately we are all young enough not to worry about that… but it is a fact that we are all concerned when one of us is going through a rough patch. I’m so glad that you’re all recovering now.. and I look forward to all of your excellent recipes again:D xx Smidge xx
Kristy
/ October 21, 2012Oh Sawsan! I do hope that your knees are okay and that your daughter is healing well. What a month! I can completely relate. It has been quite interesting around here the last month or so and I’m having a devil of a time keeping up. Sometimes I have to remind myself to be a little easier on myself. I can’t accomplish it all. I’m looking forward to your pumpkin recipes and make sure you take a bit of time to rest and relax yourself.
Sawsan@ Chef in disguise
/ October 24, 2012I know what you mean about reminding yourself to take it easy and not aim at perfecting everything and being everywhere at the same time. My friend keeps telling me :”you are spreading yourself too thin” and I think she is right,trying to do it all can drain you!
Allison
/ October 20, 2012Oh no, hope your knees are ok, and hope your daughter’s all better! I just made homemade pumpkin puree at home too– it’s definitely worth it!
myninjanaan
/ October 19, 2012ohhh Sawsan, sometimes when it rains it pours. May you and your family have a speedy recovery
Btw, it doesn’t like like even an injury can stop you from bringing delicious foods to the table 
spree
/ October 19, 2012Oh what a foul month it’s been for you Sawsan! So sorry to hear! If there was any need for you to “make it up to us” for not posting more frequently (and there ISN’T!) you’ve certainly picked a fine way to try!
Really like the idea of our own pumpkin puree and can’t wait for the recipes to follow! (Truth is though, I CAN wait, and we all can…we just all look forward to what comes from you…but in the meantime Sawsan, just be gentle with you and those in your dear circle!) xx
Sawsan@ Chef in disguise
/ October 20, 2012Thank you Ani, I honestly can’t tell you how much your kind words meant to me. They came at a time I needed to hear them. Being gentle with me is a lesson I desperately need to learn.
Jess @UsedYorkCity
/ October 19, 2012Sorry to hear about your rough patch…it can only go up from here, eh?:-) The puree looks wonderful…I enjoy pumpkin everything in the fall, so this would come in handy for lots of dishes!
Sawsan@ Chef in disguise
/ October 20, 2012That is indeed a good way of looking at it
Having pumpkin puree on hand is indeed handy
mjskit
/ October 19, 2012I was going to be making some pumpkin puree this weekend so thanks for this method! It looks easier and leads to more even cooking than the method I was planning to use.
Sawsan@ Chef in disguise
/ October 20, 2012Glad I could help out MJ
Bakewell Junction
/ October 19, 2012So sorry to hear about your trials this past month. I’m sure things will turn around soon.
When I make pumpkin bread, I usually boil the pumpkin. Does your method turn out less watery?
Annamaria @ Bakewell Junction
/ October 19, 2012Sorry to hear you’ve had such a bad month. Things will turn around for you.
When I make pumpkin bread, I boil the pumpkin but then I need to drain it. Does your method turn out less watery?
Sawsan@ Chef in disguise
/ October 19, 2012Thank you Anna Maria,
as for the pumpkin, they are not watery at all. Baking also adds a depth of flavor
Flavors of the Sun
/ October 19, 2012Great tips for an essential autumn staple. I hope you are feeling better, Sawsan.
Sawsan@ Chef in disguise
/ October 20, 2012Thank you Victoria
Eva Taylor
/ October 18, 2012Oh my, Sawsan, poor you. I hope everything works out from now on. I used to fall up the stairs on a regular basis, but I haven’t had that happen in quite some time…hope I didn’t jinx it!
I made roasted pumpkin yesterday for a pumpkin soup, as recipe we made at the cooking class with Chef Villard in Lyon. It’s for a dinner party on Saturday. I really hate the additives they put in any store bought food, so home make is always the way to go. The salt content is horrifying for the most part.
Sawsan@ Chef in disguise
/ October 18, 2012I know what you mean about the additives and salt! Reading the labels is becoming a scary experience!
I don’t go near things that were once favorites because of all the additives and high fructose syrup and salt!
Eva Taylor
/ October 18, 2012To be honest Sawsan, I really only used to look at the fat, but now that I work for a design firm specializing in food packaging, I have learned that there are a lot scarier things than just the fat in the ingredient deck and nutritional panel! We’re very lucky that we can cook and bake so we don’t have to rely on manufactured food.
Sibella at bakingwithsibella.com
/ October 18, 2012What a great pure! The color is just amazing! I also prefer fresh over canned, even though it requires some work… Hope things have calmed down somewhat.
Sawsan@ Chef in disguise
/ October 20, 2012It does require some work but when you are done you have enough puree to last for a long time and that is worth the trouble
Sibella at bakingwithsibella.com
/ October 20, 2012I totally agree!
Promenade Claire
/ October 18, 2012No need to apologise! As long as you are on the mend (and your daughter too!) that is all that matters!
Hope you have a super weekend Sawsan 
And i’m looking forward to your pumpkin recipes, especially the fritters, I like savoury dishes best. Until I grew pumpkins I had no idea people made puree with them!! I keep learning
Sawsan@ Chef in disguise
/ October 20, 2012Thank you Claire
I too like savoury dishes best and I always thought that pumpkin works best in savory disshes until I made a pumpkin coconut pudding by accident a few weeks ago and it was amazing!
Bluejellybeans
/ October 18, 2012Hi! I hope you get well soon. Your recipe looks delicious
Sawsan@ Chef in disguise
/ October 20, 2012Thank you
Maya Shetty
/ October 18, 2012May God speed your recovery for both you & your kid.Love the puree color:) & the step by step procedure:)TQ1
Sawsan@ Chef in disguise
/ October 20, 2012You are too kind Maya, thank you
Baker Street (@bakerstreet29)
/ October 18, 2012Oh no! I hope you’re feeling better, Sawsan!
I always and only use homemade pumpkin puree! So much better than using the canned variety!
Sawsan@ Chef in disguise
/ October 20, 2012Thank you so much! I always say that anything home made beats the store bought stuff by miles
Chica Andaluza
/ October 18, 2012Oh Sawsan – a tough time . Sending you all good wishes. And yet you still give us a beautiful and inspirational post…a big hug to you from rainy England!
Sawsan@ Chef in disguise
/ October 20, 2012Thank you so much Tanya. I deeply appreciate the hug
ChgoJohn
/ October 18, 2012You certainly have had a bad spell, Sawsan, and i hope it is all behind you and that you and your daughter are both doing well again.
My connection issues were resolved earlier this evening and one of the first posts I see is yours making pumpkin purée. I just bought 2 small pumpkins today and was going to search WP for a recipe for making purée. You could not have timed it better had you noticed me carrying the pumpkins to my car. So, thank you. You are the Pumpkin Psychic!
Sawsan@ Chef in disguise
/ October 20, 2012I look forward to seeing what you will be making with the pumpkin purée. I was just on the phone with my dad discussing how safe it would be to make the mozzarella from raw milk. I tell him that it is worth the risk to try. He insists on reminding me of all the risks of raw milk
kitchenriffs
/ October 18, 2012Sorry to hear about all your disasters! Hope things are calming down, and everyone is well. Anyway, I’ve never made my own pumpkin puree, and I really should someday. It’s so easy! Great inspiration – thank you.
Sawsan@ Chef in disguise
/ October 20, 2012Thank you for the kind wishes. Things are hopefully better.
You should really make your own pumpkin puree, it is indeed easy, healthy and tasty
Rufus' Food and Spirits Guide
/ October 18, 2012Looks fantastic!
Sawsan@ Chef in disguise
/ October 20, 2012Thank you Greg!
Saskia (1=2)
/ October 18, 2012Gosh Sawsan, you poor thing. Sounds like you’ve had a very trying month. Your poor daughter needing stitches. Pumpkin puree sounds like the perfect comfort food for her (and you!).
Sawsan@ Chef in disguise
/ October 20, 2012It was not easy Saskia but I was proud of her, she was very brave in the ER. and she is handeling the whole thing with a smile
thelady8home
/ October 18, 2012Oh dear Sawson, you seemed to have had some pretty rough time. I hope your knees and your daughter’s chin are much better now. Sounds painful!
I like the idea of making pumpkin puree at home.
Sawsan@ Chef in disguise
/ October 20, 2012Thank you for the kind wishes
it is always darkest before the dawn, right?
Bam's Kitchen
/ October 18, 2012Oh my goodness Sawson.. I hope everyone is on the recovery. Life is stressful sometimes. Take a breath… and a moment for yourself and good wishes from HK and hoping that all is better soon. Love your simple recipe, just perfect for those pies this upcoming season. Take care, BAM
Sawsan@ Chef in disguise
/ October 20, 2012Thank you kindly for the kind wishes Bam, I deeply appreciate them
Vijitha
/ October 18, 2012I can see Halloween around the corner. Such simple recipe and it is packed with tons of flavors.
Sawsan@ Chef in disguise
/ October 20, 2012It is indeed simple, healthy and tasty
Suzanne Perazzini
/ October 18, 2012Sorry about all your woes. I hope things are coming right for you and your family.
I always make my own pumpkin puree because we have no canned pumpkin puree here in NZ. I read about roasting the pumpkin on another blog but I always boil it. However, next time I think I will roast it as it must be healthier and keep the vitamins intact.
Sawsan@ Chef in disguise
/ October 20, 2012Thank you Suzanne.
I like to roast the pumpkin because roasting deepens the flavor, preserves the vitamins and it is easier because you don’t have to peel the pumpkin
Choc Chip Uru
/ October 18, 2012Oh gosh my friend, you have no reason to be sorry, I hope you and your daughter feel much better now!!!!
It’s wonderful to see your posts again and lovely lovely looking purée!
Cheers
Choc Chip Uru
Sawsan@ Chef in disguise
/ October 18, 2012Thank you Uru. So sweet of you
saffronandhoney
/ October 18, 2012Hope you’re feeling better! The pumpkin purée looks amazing.
Sawsan@ Chef in disguise
/ October 18, 2012Thank you
sallybr
/ October 18, 2012Oh, my gosh! I cannot believe you and your daughter got hurt like that! Horrible! I hope she is fine and your knees won’t suffer any long term damage. Knee injuries are a major pain (pun not really intended, but… it works)
as to the pumpkin puree, my beloved husband won’t get near canned pumpkin puree for his pumpkin pie of Thanksgiving – it’s always home made, and he always makes a royal mess in the kitchen (don’ t tell him I divulged this little home secret
I hope you will feel 100% soon, and I admire you for coming up with a post even in the face of all that happened….
hang in there!
Sawsan@ Chef in disguise
/ October 18, 2012Heheheh you reminded me of the kitchen’s condition when my husband decides to “help” and make a meal
Things are a little better now blessfully. I deeply appreciate your kind wishes Sally
Familycook
/ October 18, 2012Awwww, that’s a lot to handle in a short time:( hope you guys feel better soon.
Sawsan@ Chef in disguise
/ October 18, 2012Thank you
it is indeed a lot to handle but this too shall pass
thekalechronicles
/ October 18, 2012Putting the puree through a colander is a good tip, Sawsan. I’ve found homemade puree to be crepe-ier or stringier than commercial pumpkin puree — I have solved this by putting mine in the blender for several minutes, which breaks up any fibers.
Sawsan@ Chef in disguise
/ October 18, 2012I too put mine through my spice blender. It is very strong and makes the puree smooth. It is easier than the colander
Laura (Tutti Dolci)
/ October 17, 2012Oh my goodness, I hope you are feeling better! I love using pumpkin puree – it’s so easy to make it at home!
Sawsan@ Chef in disguise
/ October 18, 2012Thank you Laura, things are a little better now. I couldn’t agree more, it is so easy, tasty and healthy