If you’re planning your spring garden, consider growing your own fairytale pumpkins this May to enjoy all fall! This was a pretty small pumpkin – it’s on my smaller jelly roll pan here – and I still got four cups of delicious fresh purée. They’re nice and sweet and yield quite a lot of purée but their manageable size and easy-to-cut flesh make them nice to work with. Fairytale or “Cinderella” pumpkinįairytale or “Cinderella” pumpkins are perfect for homemade purée.

You don’t want to purée too fresh of pumpkins, as they retain quite a lot of water when they’re first picked. I’ve had this gorgeous fairytale pumpkin since September (you might recognize it from many of my fall recipes!) and I finally decided to roast and purée it -just in time too! The seeds had started to look less than fresh but the pumpkin meat was still perfect. It’s not unusual to find a pumpkin sauce or pumpkin soup on menus across the islands and dammit, I love pumpkin. My Rosies know how much I adore the Caribbean and pumpkin is a huge part of that cuisine. When I was young, I never understood why pumpkin was a fall food since most people eat canned pumpkin, which is available year round. I know it’s January and pumpkin probably isn’t the first thing on your mind but I’m on a quest to normalize year-round pumpkin in America. Are you ready? Homemade fairytale pumpkin purée It only takes about 15 minutes of hands-on time to get the best tasting pumpkin purée of your life. Not only is it incredibly fun (and thrifty!) but also makes the house smell amazing. Making homemade pumpkin purée might just be my new favorite thing to do in the kitchen.

Pumpkin head fairy tail