Pumpkin Ketchup

You have too many pumpkins for Halloween and need an inspiration for your party? Here is a recipe for a ketchup made from pumpkin. Tastes great with fries and pasta.

• Casserole
• Hand blender
• Kitchen knife
• Cutting board
• Kitchen scale
• Spoon
• Mason jar or bottle (ca. 800 ml)

Additional Equipment:

• Mortar and pestle

• 700 grams pumpkin
• 500 grams tomatoes
• 20 grams ginger
• 2 cultivated onions
• 1 tablespoon vegetable oil
• 4 tablespoons sugar
• 1 pinch allspice
• 1 pinch cumin
• fresh pepper and salt
• 5 tablespoons white wine vinegar

Cut the pumpkin in half, remove the seeds inside with a spoon and slice the pumpkin into dices. Peel the ginger and dice as well. Boil the tomatoes until the skin burts open. Peel the skin, remove the green and the seeds, then dice the flesh. Crush the cumin and allspice in the mortar.

Saute the oil in the casserole and add the oinions and ginger. Sweat for 3 minutes and add the pumpkin and tomatoes. Bring to a boil while stirring.

Add all other ingredients (sugar, salt, pepper, allspice, cumin) except the vinegar and reduce heat. Simmer for 45 minutes, stirring occasionally. Meanwhile prepare the mason jar with hot water.

Add the 5 tablespoons of white wine vinegar and blend the mixture with your hand blender. Simmer covered for another 15 minutes, stirring 1 or 2 times to prevent it from burning.

Ready! Fill it into a clean mason jar or bottle. Can be stored for up to 3 months in the fridge.

Happy Halloween!