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.