This cream proves once again how diverse pumpkin can be. Excellent also as a sweet dessert. This time I took my husband and his 3 friends who were visiting us as taste testers, and they definitely wouldn’t intentionally want a “healthy” dessert, so I didn’t tell them what they were eating. And wonder of wonders, all the jars came back licked back to me 😁. There was no need to even ask if they liked it ☺️.
- 1 butternut squash (or hokkaido) ca. 750g
- 3 tbsp sugar
- 1 tsp cinnamon
- 1 vanilla sugar
- 50 ml water
- 1 packet (40g) vanilla pudding or the same amount of cornstarch
- 250g soya yoghurt (alternatively white yoghurt for a non-vegan version)
- 200g Cacao cookies (vegan)
- Clean the pumpkin, take out the inside and cut it and the skin into equal sized cubes.
- Put these in a saucepan with the water and sugar and cook for 15-20 minutes until soft.
- Then blend hot with an immersion blender until smooth. Season with cinnamon.
- Stir the starch or custard powder into 2 tablespoons of water and pour the mixture into the still hot pumpkin puree, stirring well to thicken the mixture.
- When the porridge has cooled a little, stir in the soya or other vegetable yoghurt.
- Put the biscuits in a bag and crush them with a pastry roller.
- Then pour the biscuit mixture into the bottom of the jar. Pour some of the pumpkin puree on top and put the biscuits again and finally the pumpkin mixture.
- Leave the prepared jars to rest at room temperature for half an hour.