With the change of seasons, new fresh produce comes available. Although it’s sad to say goodbye to berries, I’m excited for squash, pumpkins and apples. During fall and winter, I make sure to have plenty of pumpkin puree on hand for making breads, soups and yes, soap. While buying puree at the store is always an option, I prefer to make mine at home to freeze for later (especially if it’s for soap making because, no additives). It’s easy to make, and freezes well.
When making pumpkin puree, remember to use baking pumpkins rather than carvings pumpkins. When hollowing the pumpkins I like to save the seeds to roast and snack on later. If you’re looking for another way to use the pumpkin puree, the Pumpkin Puree Cold Process recipe uses real puree to create a luxurious bar of soap!
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