Autumn sweet pumpkin butter
(vegan, low histamine)
27. September 2017
It’s finally time again: autumn is here and that means cozy season. Tea, candles, hot soups and especially pumpkin are now on top of our well-being list. There is no better time to open our kitchens doors wide for the delicious autumn vegetables and try different recipes.
I got the inspiration for a pumpkin butter mainly from american blogs, where it is used very often as bread spread and ingredient for pancakes or oatmeal. It is quickly prepared, wonderfully sweet, fruity, without refined sugar, seasoned with autumnal spices and a little ginger.
Especially for allergy sufferers like me, pumpkin is the perfect vegetable, well tolerated, versatile and delicious. For this recipe I use different spices. Please pay attention to your personal tolenrancesand leave out whatever is necessary.
I like to prepare a larger portion, which can also be frozen, so you always have something on hand.
Hokkaido is particularly suitable because it does not need to be peeled. I mix it after cooking, skin and all!
Have fun with trying the recipe!
Dairy - free
For 1 large jar
1 medium hokkaido pumpkin
Or 1 can pumpkin puree
1/2 cup cup apple juice
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 cup coconut sugar
1 tsp ground ginger
1 tsp cinnamon
1 hour (when you freshly prepare the pumpkin puree)
Cut the pumpkin in half and afterwards in small pieces. Put in a pot and steam for about 20 minutes or cook normally in water until the pumpkin is very soft.
Place the chopped pumpkin pieces and some boiling water into a blender and blend until the mixture is smooth.
Put the pumpkin puree in a small saucepan. Add apple juice, ginger, cloves, coconut blossom sugar, cinnamon and nutmeg and bring to a boil. Then simmer for about 30 minutes until the mixture thickens.
Fill into a sterile jar, close well and keep in a refrigerator.