01
Step 1
Start by giving the pumpkins and squash a good wash. Remove the stems, then cut them into quarters. Scoop out all the seeds and the stringy bits inside.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
Step 2
Place the sugar pumpkin pieces at the bottom of your slow cooker with the skin facing up. Then tuck the kuri and kabocha pieces in between the other chunks.
03
Step 3
Cover the slow cooker and let everything cook on low for about 3 and a half hours, until the squash is nice and tender.
04
Step 4
Once cooked, peel off the skins from the pumpkin and squash. Use an immersion blender on low to puree the flesh until it’s smooth and creamy.
05
Step 5
Give everything a good stir to combine, and you can either use the puree right away or let it cool down before freezing for later.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Choose a small to medium sugar pumpkin for the best texture and flavor.
- Make sure to cut the pumpkin into even pieces so it cooks uniformly.
- If you prefer a smoother puree, blend it longer or strain it through a fine mesh sieve.
Why you’ll love it
This recipe is perfect for anyone who wants fresh pumpkin puree without the hassle of roasting or boiling. Using a slow cooker makes the process hands-off and easy, allowing the pumpkin to cook evenly and develop a naturally sweet flavor. It’s a great base for many fall dishes and can be customized to your taste.
Serving ideas
Use the puree as a base for soups, pies, breads, or smoothies. It also works well mixed into oatmeal or yogurt for a seasonal twist. Adding spices like cinnamon, nutmeg, or ginger can enhance the flavor in many dishes.
Storage & leftovers
Store the puree in an airtight container in the refrigerator for up to one week. For longer storage, freeze it in portions using ice cube trays or freezer bags for up to three months. Thaw in the fridge overnight before using.
