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Pumpkin Stock
What to make with pumpkin guts? Make a pumpkin stock of course. Perfect for flavouring and enhancing other pumpkin dishes to brighten up the flavour of autumn
Author
Charlé Visser
Prep Time
2
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
12
minutes
minutes
Servings
1
Course
Condiments, Dinner, Lunch
Cuisine
American, European, International
Cook Mode
Prevent your screen from going dark
Ingredients
▢
400
g
(
3 ½
cups
)
Pumpkin trimmings and guts
▢
1
(
1
)
large onion or onion trim
▢
2
(
2
)
garlic cloves
-
optional
▢
1000
g
(
4 ¼
cups
)
Water
Instructions
Place pumpkin trim and guts along with onion or other vegetable trimmings into a suitably sized pot or sauce pan.
Cover the ingredients with water and bring it to a slow simmer. Keep slowly simmering it for 10 minutes.
Remove it from the heat and let it cool down to room temperature without removing the solids.
Once chilled, remove the solids by straining through a fine mesh sieve.
Your pumpkin stock is now ready to use or you can store it airtight in the fridge for up to a week or freeze for longer storage.
Notes
Use pumpkin stock instead of plain water in any recipe to enhance the flavour. Think soups and stews.
For a neutral or sweet flavour use only pumpkin trim, guts and water.
Store in the fridge for up to 4 days.
Freeze for up to 6 months.
Nutrition
Serving:
700
g
Calories:
157
kcal
Carbohydrates:
38
g
Protein:
6
g
Fat:
1
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Sodium:
59
mg
Potassium:
1545
mg
Fiber:
4
g
Sugar:
16
g
Vitamin A:
34055
IU
Vitamin C:
46
mg
Calcium:
150
mg
Iron:
4
mg
Keywords:
autumn, pumpkin stock, what to make with pumpkin guts
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