Creamy Puré de Calabaza Base (Printer-Friendly)
A smooth blend of pumpkin, piloncillo, cinnamon, and cloves creating a cozy autumn base.
# List of Ingredients:
→ Filling
01 -
5 cups pumpkin pepitas, peeled, cut into large chunks
02 -
1 cup piloncillo (or 1 cup dark brown sugar as substitute)
03 -
2 Ceylon cinnamon sticks (or 1 tsp ground cinnamon as substitute)
04 -
4 whole cloves (or 1/2 tsp ground cloves as substitute)
05 -
1 cup water
# Preparation Steps:
01 -
Wash pumpkin thoroughly, halve it, scoop out seeds, and cut flesh into large chunks.
02 -
In a large pot, add pumpkin chunks, water, piloncillo, cinnamon sticks, and cloves.
03 -
Simmer over medium-low heat for approximately 45 minutes, stirring every 10 to 15 minutes, until pumpkin is tender.
04 -
Pierce pumpkin pieces with a fork; continue cooking if not tender enough.
05 -
Carefully remove pumpkin from pot, discard cloves and cinnamon sticks, and let cool slightly.
06 -
Scoop flesh from skin and blend in the pot with an immersion blender or mash with fork until smooth; cook on low heat until thickened to desired consistency.
07 -
Transfer to an airtight container and refrigerate for up to one week, or freeze for 3 to 6 months.
08 -
Serve warm, optionally drizzled with milk for added creaminess.
# Additional Suggestions:
01 -
Choose sugar pumpkins for a sweeter, richer flavor; substitute piloncillo with dark brown sugar in equal amounts if unavailable.
02 -
Allow purée to cool completely before refrigerating to prevent condensation and maintain freshness.
03 -
For a richer texture, blend in coconut cream or add spices like nutmeg or cayenne pepper to customize flavor.
04 -
Store purée in airtight container in refrigerator up to 7 days or freeze for up to 6 months.