Halloween is pumpkin time, also in the kitchen, so I made this quite delicious carrot-pumpkin cake today.
I just love pumpkins in all variations: pumpkin soup, pumpkin cake, roasted pumpkin pieces on a salad or pumpkin jam.
It’s the first time I tried this delicious recipe:
half of a hokkaido pumpkin (butternut would also be delicious)
jam sugar (1:3)
1 vanilla pod
Chop the pumpkin and the apple into small pieces and put them into a big pot. Let them boil together with some apple juice, some cinnamon and the vanilla pod (split it open and scrape the seeds). Mash everything with a mixer. Then add the jam sugar while stirring the jam all the time. Let it boil for three more minutes, then pour the jam into prepared jam jars and put them upside down for a few minutes.