Food Tweaks

Pumpkin Custard

Step by step

  • In a pan with boiling water, cook the pumpkin until it is tender.
  • Separate a glass of vegetable juice and set aside. Add all the remaining vegetable juice, pumpkin, coconut milk and cinnamon to a blender. Blend until smooth.
  • Dissolve the cornflour in the glass of vegetable juice by stirring it round.
  • Boil the pumpkin cream in a saucepan and gradually add the cornflour mixture. Do not stop stirring until it thickens. If there are lumps, pour back into the blender.
  • Pour the custard into ramekins or individual serving pots and leave to cool in the fridge for at least two hours. Dust with cinnamon and serve.

Ingredients

  • 200g pumpkin
  • 0.5L vegetable juice
  • 125ml coconut milk
  • 2 tablespoons cinnamon
  • 3 tablespoons cornflour

Tips

  • It is often believed that pumpkin, nutritionally speaking, is like potatoes or sweet potatoes, but that’s not quite right. The nutritional composition of this vegetable is much closer to squashes than to tubers. Pumpkin, in addition to being immensely versatile in the kitchen, is rich in beta carotene, like carrots (that’s why both have the same orange colour). The more colours on the plate, the greater the variety of beneficial compounds.
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