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Author Topic: Pumpkin Spread  (Read 8778 times)

Offline judydawn

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Pumpkin Spread
« on: May 09, 2012, 01:14:26 pm »
This recipe is from the Malaysian cookbook Easy Cooking, Healthy Eating. I don't normally post recipes I have not tried but there was an interest shown for pumpkin jam and I wondered if this one would fit the bill.

400g pumpkin, cubed
30g sugar
200g water
100g toasted cashews

Place the pumpkin, sugar and water into the TM bowl and cook for 15 mins/100o/speed 2.
Add the toasted cashews and blitz 1 min/speed 10.
« Last Edit: May 09, 2012, 01:17:24 pm by judydawn »
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Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline dede

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Re: Pumpkin Spread
« Reply #1 on: May 09, 2012, 09:21:34 pm »
Sounds interesting Judy, I wonder if I made this if anyone would eat it? The kids don't like pumpkin but like pumpkin soup (strange I know). I have heaps of pumpkin to use up so I could give it a go.
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Mandi, Mum of 5, Live in Tasmania. Work from home picture framing.

Offline fundj&e

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Re: Pumpkin Spread
« Reply #2 on: May 09, 2012, 09:33:24 pm »
not strange at all mandi i love tomato bruschetta but can not eat them in a salad  :-))

give it ago dede , it does sound interesting
« Last Edit: May 10, 2012, 01:49:26 am by fundj »
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i don't need a recipe i'm italian

Offline judydawn

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Re: Pumpkin Spread
« Reply #3 on: May 10, 2012, 01:27:02 am »
Do it for the sake of the forum Mandi  ;D  We need recipe testers to get the ball rolling on some recipes.
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Judy from North Haven, South Australia

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Offline cooking-good-looking

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Re: Pumpkin Spread
« Reply #4 on: May 28, 2012, 11:23:52 am »
This recipe sounds delicious I love pumpkin- how is it eaten? On sandwiches? As a dip?
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Offline judydawn

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Re: Pumpkin Spread
« Reply #5 on: May 28, 2012, 12:00:27 pm »
I guess that depends on how thick it is CGL.  I must make a batch and see what it looks and tastes like then see if I can come up with some ideas for it.
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Judy from North Haven, South Australia

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Offline RosieB

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Re: Pumpkin Spread
« Reply #6 on: May 28, 2012, 12:03:09 pm »
I think I will try this on Wednesday. Busy day tomorrow
 Have to use up some pumpkins that we found when DH whipper snipped an area that was over-run with weeds.    :-))
Have given a heap away and made loads of pumpkin soup.  Used TC and the new 5 in 1 for the soup.  Both were yummy.
Tonight we had curry with big chunks of pumpkin and some tapioca roots that I got from the market.  ??? There was a lovely indian guy there who told me how to cook the tapioca. :)  I have never seen it before.   Mmmm.  Was delish   ;D
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Offline Reeni

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Re: Pumpkin Spread
« Reply #7 on: June 29, 2012, 05:27:15 am »
I have some of this cooling in jars right now. It is really delicious! Mine has turned out quite runny, not sure if that should have occurred? I'm going to call it Pumpkin Sauce  ;D

I think the 'sauce' will be gorgeous on brushetta, or perhaps as a base on a vegi pizza. It would be yummy over roasted spuds or used as a pasta sauce. Or just eat it with a spoon!
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Offline judydawn

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Re: Pumpkin Spread
« Reply #8 on: June 29, 2012, 08:30:10 am »
Did it thicken up when refrigerated Reeni?  Maybe use less water next time for a thicker result.
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Judy from North Haven, South Australia

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Offline JulieO

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Re: Pumpkin Spread
« Reply #9 on: June 29, 2012, 10:02:52 am »
Also if you leave the MC off it might help with evaporation.  :)
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Offline Reeni

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Re: Pumpkin Spread
« Reply #10 on: June 30, 2012, 02:48:55 am »
No, it hasn't thickened. MC off next time for sure. It is very yummy though!
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