Pumpkin Spread with Maple Syrup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g pumpkin pulp from the nutme squash, peeled and rouhly diced
- 300 g maple syrup
- 150 g honey, clearer
Print Recipe
Pin Recipe Instructions
- Put all ingredients in a saucepan and heat slowly. As soon as the liquid begins to simmer, foam forms on the surface. This must be removed with a slotted trowel so that the liquid always remains clear.
- Let simmer for about 1 1/2 hours, the pumpkin will be almost transparent. If foam forms again, skim it off again.
- At the end of the cooking time, puree the mixture with a hand blender, pour into previously sterilized jars and close.
- This spread will last for at least 6 months.
- It is very versatile, for example you can eat it pure on bread, with cream with hot waffles, use it as a cake and tart filling or simply spoon it pure.
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