• Nutritional information are per single serving of pumpkin puree (220-240g). It is approximate and should be treated as a guideline only. 

Choosing your pumpkin

• Choose your pumpkin carefully. Large, carving pumpkins are not really suitable. Go for small(ish) standard cooking pumpkin (no bigger than 2 kg) or venture into the world of different varieties of smaller pumpkins & squashes (there are so many lovely and colourful varieties). After many trials with different varieties of pumpkins I found that my favourite pumpkins/squashes are the small and slightly more unusual ones with Hokkaido (Red Kuri Squash) being by far my favourite one in terms of flavour and also drier consistency of the puree.

Puree too dry

• If your puree is really dry you can simply add a drop of water if your recipe requires it. Don't be too hasty though as it is always easier to add than take away!

Puree too wet

• If it is too watery simply put it in a bowl and let it sit for few minutes. The excess water should separate from the puree itself and you should be able to just pour it off. It is a bit tricky as puree itself will want to follow the water but I find it easier than draining it on the sieve with some muslin cloth (that's another way to do it). You can also try putting it in a saucepan on a low heat and cook it down slightly.

Storing or freezing!

• Store your pumpkin puree in the glass jar in the fridge and use within 5 days otherwise it is better to freeze it.
• Freeze in plastic bags with the seal. Make sure you fold the sides of the bags to prevent the seal from getting covered in puree. Get as much air out as possible before sealing. You can also flatten your bags for easier storage.
• I tend to put roughly 1 cup of puree (220-240g) per bag. It's easy to remember plus that's usually the amount I need for my recipes and can be easily doubled.
• Frozen puree will easily last in the freezer for several months. Defrost overnight in the fridge or in the microwave.