So in Germany, there is no word for what we refer to as pumpkins, they just call all winter squash Kürbis. Also, they only sold pumpkins around Halloween, but any type of winter squash will work to make this (and tastes fantastic in baked goods).

How to make your own Kürbispüree (ie canned pumpkin):

1. Go to six supermarkets on your search for Kürbis (if you’re lucky, maybe one will be enough).


2. Preheat oven to 400ºF.

3. Wash and chop Kürbis, put on a sheet pan, skin side up. Add water to the pan.

4. Bake for 30-45 minutes, until a fork easily pierces the skin. Remove from oven and allow to cool. Repeat with your other Kürbis.

5. Meanwhile, sort the seeds from the flesh. Add olive oil, sea salt, and if you want, Kräutersalz (herbed salt). Bake at 300ºF for 30-45 minutes, until crisp. Did you know that you can roast seeds from any squash, not just pumpkins? The husk on the bigger ones is thick and you have to chew a bit, but they are still delicious.

6. Once all your Kürbis is cool, peel it and put in a large bowl. Use your handy dandy immersion blender (or regular blender or food processor) and puree until smooth (or let your roommate do it).

7. Line a collander with coffee filters (or cheese cloth), add your puree and allow to sit overnight.

Voila, Kürbispüree! A bit time consuming but actually very easy. Let the baking begin 🙂


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