Ingredients

1 small pumpkin, peeled, deseeded and chopped into 2cm pieces

Method

1. Put the pumpkin into a medium saucepan and just cover with boiling water
2. Bring to a simmer and cook for 12-15 mins, until falling apart when pressed
3. Drain, reserving some of the cooking water
4. Using a handheld stick blender, purée the pumpkin until smooth, adding 1 tsp of the reserved cooking water if needed. Alternatively, leave to cool, then blend in a jug blender or food processor.
5. If your purée is very watery, return it to the pan and cook on a low heat for 4-6 extra mins, stirring constantly, to reduct it. The purée freezes well, or can be stored in the fridge for up to 3 days.