What to do with pumpkin?
Did I say this blog was going to be about healthy choices and then post two cake recipes in a row? Guilty! I also have at least three more cake ideas in my mind for Christmas, but before then, let’s use up our pumpkin leftovers in a healthyish way.
So I usually do four things with pumpkin:
- Make pumpkin puree and store it in the fridge for fast use (1 week or so)
- Make pumpkin puree and freeze for long-term storage (up to 1 year)
- Cut it into cubes and use immediately for soups
- Cut it into cubes and freeze for long-term storage (up to 1 year)
How to make your own pumpkin puree?
Oh, this is the simplest thing ever. Just wash your pumpkin, cut it in half (quarters if the pumpkin is very large) and remove the seeds. Place the pieces on a baking tray lined with parchment paper. Bake in the oven at 180 °C for 40-60 minutes or until the pumpkin is soft. Let it cool, remove the skins and puree the flesh using an immersion blender or a food processor.
Here you have it! A jar of fresh pumpkin puree 🙂
There are so many things you can do with it afterwards. Bake incredible pumpkin pies, loafs, cookies or cupcakes, stir into the pancake batter or morning porridge, prepare your own pumpkin spiced coffee syrup, even use it in smoothies. The possibilities are endless.
Pumpkin Spiced Coffee syrup
- 1/2 cup coconut sugar
- 1/2 cup water
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 tablespoons pumpkin puree
- 1/4 cup maple syrup
- In a small pot, mix the water and the coconut sugar together. Bring to a boil.
- Add the spices and let it simmer on low heat for 3-4 minutes.
- Stir in the pumpkin pure and heat it for another 2 minutes or so until it thickens. I don’t let the mixture boil.
- Remove from heat and stir in the maple syrup.
- Let it cool completely. You can of course strain the syrup using a cheese cloth to remove the larger pumpkin pieces.
- Store in an airtight container in the fridge for up to 1 month.