Pumpkin oil
10 servings
55 minutes
Pumpkin oil is a refined and aromatic product of American cuisine that combines the gentle sweetness of pumpkin with the spiciness of cinnamon and ginger, as well as the refreshing tartness of lemon juice. Its roots trace back to traditional autumn recipes where pumpkin harvests are used to create delicious and healthy dishes. This oil not only warms with its flavor but also serves as a magnificent alternative to butter and nut spreads, offering a dietary option for sweet lovers. Its soft consistency perfectly spreads on toast, pancakes, waffles or even oatmeal, turning an ordinary breakfast into a true gastronomic delight. It is stored in the refrigerator to maintain freshness and rich flavor, making it an ideal addition to autumn and winter tables.
1
Boil the pumpkin and make puree from it.
- Pumpkin: 500 g
2
In a small pot, mix pumpkin puree with apple sauce, sugar, cinnamon, and ginger.
- Pumpkin: 500 g
- Apple sauce: 1 glass
- Cane sugar: 0.3 glass
- Ground cinnamon: 0.8 teaspoon
- Grated ginger: 0.3 teaspoon
3
Bring the mixture to a boil and simmer, stirring frequently, for 45 minutes (or until thickened).
4
Remove from heat and mix with fresh lemon juice.
- Lemon juice: 2 tablespoons
5
Let it cool, then place it in an airtight container and put it in the refrigerator.
6
Can be served with pancakes, spread on toast, etc., using as a dietary alternative to butter or peanut butter, chocolate spread, etc.