Pumpkin spice ketchup
Golden yellow, spicy, and wonderfully fruity – this homemade pumpkin ketchup is the perfect companion for autumn cooking. Refined with ginger, chili, cinnamon, and apple cider vinegar, it brings a zesty warmth to both your plate and your pantry. Ideal with meat, vegetables, or as a creative dip!
Ingredients · Servings For approximately 500g of ketchup
- 500 g butternut squash
- 20 g ginger
- 100 g brown sugar
- 1 TL Zimtpulver
- 1 tbsp Madras Curry Powder
- 150 ml freshly squeezed orange juice
- 75 ml apple cider vinegar
- Juice of 1/2 lime
- Salt
Method · 45 min
- Peel the pumpkin and remove the seeds if necessary. Cut the flesh into small pieces and cook in plenty of boiling salted water for about 12 minutes until soft. Then drain the water and purée the pumpkin pieces in the pot with an immersion blender until smooth.
- Peel and finely grate the ginger, then add it to the pumpkin puree along with the cinnamon, curry powder, orange juice, apple cider vinegar, and sugar. Simmer over medium heat for about 20 minutes, stirring frequently. The sauce should have a thick, ketchup-like consistency at the end.
- Season the ketchup to taste with salt and lime juice. While still hot, pour into sterilized jars or bottles and seal tightly. It will keep in the refrigerator for at least 2-3 weeks.
For approximately 500g of ketchup
- 500 g
butternut squash
- 20 g
Ginger
- 100 g
Madras Curry Powder
- 150 ml
- 75 ml