Pumpkin Puree

In many European countries pumpkin was for a long time considered food for pigs but as many know here in Australia, it makes great roasts, soups, purées and sauces.

The trick with this purée, as with all others (except potato), is to boil the pumpkin in just enough water so that when it is cooked there is only a tiny little bit of simmering water left, which will have in it all the flavours reduced and intensified. This remaining liquid is then puréed with the main ingredients, so t