Roast the Pumpkin:
Roast the pumpkin slices at 400 degrees for about 30 – 45 minutes or until the flesh is very soft when pierced with a fork.
Once the pumpkin is roasted, let it cool and then scoop it out of the skin. It also works to peel the skin off of the pumpkin’s flesh. If the flesh is browned or charred a bit, remove those areas as well before mashing or pureeing the pumpkin.
Four pounds of pumpkin that’s about 1.8kg will yield 2 lbs of Pumpkin puree (900 grams) or 2 cups. Two cups of pumpkin puree will yield 1/2 cup of pumpkin concentrate.
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