- Prepare the pumpkin by cutting it in half and scooping out all the seeds.
- Cut pumpkin into large chunks and put on large baking tray skin down. Pour over some olive oil and freshly ground rock salt.
- Roast for approximately 40 minutes until fork tender.
- Scrape pumpkin flesh away from the skin and onto food processor and puree until smooth.
- Add 1 or 2 tsp of smoked paprika depending on how much puree you have to desired taste and salt and pepper to taste.
- If it’s too dry add small amount of water to your desired consistency
- If too wet leave the puree on a sieve and the water will drip out.
Pumpkin Paprika Puree
Leave a Reply