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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.