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Sous Vide Smoked Pumpkin Puree

How To Make Sous Vide Smoked Pumpkin Puree with fresh pumpkin to add maximum flavour to sweet and savoury dishes.
Course Side
Cuisine Sous Vide
Keyword pumpkin, sous vide
Prep Time 13 minutes
Cook Time 1 hour
Smoke 3 minutes
Total Time 1 hour 13 minutes
Author i sugar coat it!

Ingredients

Equipment:

  • sous vide immersion cooker
  • heat-proof bin or tall pot
  • vacuum sealer or zip seal bags
  • smoking gun or other smoker

For the puree:

  • fresh pumpkin I used Guyanese pumpkin

For the smoker (if using):

  • smoking chips your preferred flavour

Instructions

Cook the pumpkin:

  • Set the sous vide cooker to heat the water bath to 85ºC/185ºF.
    Wash, peel and cut pumpkin into small cubes. Place in a food-safe vacuum bag and seal. Submerge and cook in heated bath for 50-60 minutes.
  • Standard puree:
    Remove pumpkin from water bath, snip a corner of the bag and drain liquids into a cup. Use a blender, food processor or immersion blender to puree.
  • Smoked Version:
    Remove pumpkin from water bath, snip a corner of the bag and drain liquids into a cup. Add the smoking chips to the smoker and fit the tip of the tube into the snipped corner of the bag. Secure with a bulldog clip and smoke for 1-3 minutes. Seal the bag and allow to infuse, then blend until smooth.
  • Save for later version:
    When ready, remove cooked pumpkin from water bath. Leave the pumpkin in the bag and shock in an ice bath for about 15-20 minutes. Then refrigerate for up to 2 two days, or freeze up to two months.