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Slow Cooker Pumpkin Puree
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Prep Time:
20 minutes
20 minutes
Cook Time:
210 minutes
210 minutes
Total Time:
230 minutes
230 minutes
Slow cooker pumpkin puree: 8 cups of pure, additive-free goodness. Enjoy fresh or freeze for later.
Ingredients:
- 6 pounds sugar pumpkin
- 2 pounds kuri pumpkin
- 2 pounds kabocha squash
Instructions:
- Rinse the pumpkins and squash, discard stems, then quarter them. Scoop out seeds and membranes.
- Arrange the sugar pumpkin pieces, skin-side up, at the bottom of the slow cooker. Place the kuri and kabocha pieces in layers among the sugar pumpkin.
- Simmer gently, covered, for 3 1/2 hours on Low heat.
- Peel the skins off the pumpkin and squash, then blend them using an immersion blender on low until smooth. Mix well and use immediately or chill before freezing.
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