Summary

Ingredients

• 750 g pumpkin pulp from the nutme squash, peeled and rouhly diced
• 300 g maple syrup
• 150 g honey, clearer

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Instructions

1. 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.
2. Let simmer for about 1 1/2 hours, the pumpkin will be almost transparent. If foam forms again, skim it off again.
3. At the end of the cooking time, puree the mixture with a hand blender, pour into previously sterilized jars and close.
4. This spread will last for at least 6 months.
5. 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.