It's really simple to make pumpkin juice at home. You don't have to peel a pumpkin for this dish because it calls for baking it.
– 1 medium baking pumpkin, around 2.5 kg or 5 pound– 1 teaspoon salt, optional
INGREDIENTS
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Rinse and scrub pumpkin, then dry.
INSTRUCTIONS
STEP 1
Cut the squash in quarters from stem to bottom. Take each component out. (The stem is too dry and stiff to cut.)
STEP 2
Spoon out the seeds and stringy pulp. If the quarters are large, chop them smaller.
Bake sliced pumpkin on a baking sheet for 50-60 minutes or until easily punctured with a knife.
STEP 3
The pumpkin should fall under its own weight and the meat should readily pull away from the skin.
STEP 4
Cool the pumpkin until safe to handle. Scrape the flesh into a food processor. You may need to do this in batches if your food processor is tiny or the pumpkin is large.
STEP 5
Process pumpkin for 5 minutes on medium-high speed until smooth. Pumpkin puree can be refrigerated for 4 days. Or bag one-cup servings and freeze for 6 months.