Easy Homemade Roasted Pumpkin Puree

Pumpkin is an ideal food for weight loss. It’s very nutritious, rich in vitamins and minerals, low in calories and high in fiber. It helps curb your appetite, slows the rate at which sugar is absorbed by the body and is a great substitute for high-calorie foods.

This roasted pumpkin puree is a basic weight loss recipe that’s very easy to make at home and can be used to replace oil, butter, heavy cream and even cream cheese in many recipes. This is a highly effective way to cut down calories when making muffins, pancakes, sauces, cheesecake … And if you only replace half the oil or butter and some of the heavy cream or cream cheese with pumpkin puree you won’t compromise the flavor. Smart, right?

Easy Homemade Roasted Pumpkin Puree Recipe

Prep Time: 5 min | Cook Time: 60 min | Yields: 2 cups

Ingredients

+ 2 lb (900 g) Hokkaido pumpkin

Directions

Preheat oven to 350°F (170°C). Cut the pumpkin in half lengthwise and scrape out the seeds. Lay the pumpkin on a baking sheet with the cut side up. Roast in the oven for 45 to 60 minutes, until the pumpkin flesh is soft. Remove from the oven, let cool, then place in a food processor, without peeling the skin, and blend well until creamy and smooth. Store in an airtight container in the fridge for 3 to 5 days or store in the freezer for up to 1 year. Enjoy!