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Creamy Puré de Calabaza Recipe

Creamy Puré de Calabaza Recipe
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★★★★★

5.2 from 20 reviews

This Creamy Puré de Calabaza is a traditional pumpkin purée infused with warm spices like Ceylon cinnamon and cloves, sweetened naturally with piloncillo. It’s a smooth, comforting dish perfect for fall and winter, served as a side or dessert base.

Ingredients

Scale

Main Ingredients

  • 1 medium pumpkin (can substitute with sugar pumpkins for extra sweetness)
  • 1 cup piloncillo (or dark brown sugar, equal amounts)
  • 2 sticks Ceylon cinnamon
  • 5 whole cloves (or 2.5 tsp ground cloves)
  • 1 cup water

Instructions

  1. Prepare the pumpkin: Wash your pumpkin thoroughly to remove any dirt or residue. Carefully halve the pumpkin and scoop out the seeds and stringy pulp from the cavity.
  2. Combine ingredients: In a large pot, add the pumpkin pieces along with 1 cup of water, piloncillo, cinnamon sticks, and whole cloves. The water helps cook the pumpkin evenly and dissolve the piloncillo.
  3. Cook the mixture: Place the pot over medium-low heat and cook for about 45 minutes. Stir occasionally every 10-15 minutes to prevent the piloncillo from sticking to the bottom and to ensure even cooking.
  4. Check tenderness: After 45 minutes, test the pumpkin by piercing it with a fork. The flesh should be tender and easily pierced.
  5. Remove and cool: Carefully remove the pumpkin pieces and discard the cloves and cinnamon sticks. Allow the pumpkin to cool slightly so it is safe to handle.
  6. Blend until smooth: Scoop out the tender pumpkin flesh into a blender or food processor and blend until you achieve a smooth, creamy consistency.
  7. Thicken the purée: Return the blended pumpkin to low heat and cook gently until the purée thickens to your desired consistency, stirring frequently.
  8. Store properly: Transfer the warm puré de calabaza into an airtight container. Refrigerate for up to one week or freeze for 3 to 6 months for longer storage.

Notes

  • Substitute sugar pumpkins if you prefer a sweeter purée naturally.
  • If using ground cloves, reduce the quantity by half as they are more potent.
  • Make sure to stir often during cooking to prevent burning.
  • This purée can be enjoyed as a dessert base, in soups, or as a side dish.
  • Freezing in small portions makes thawing easier and reduces waste.

Nutrition

Keywords: pumpkin puree, puré de calabaza, creamy pumpkin, piloncillo, cinnamon, autumn recipe, Latin American dessert

Find it online: https://amayaharis.com/creamy-pure-de-calabaza-recipe/