Easy Pumpkin Compote
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
15
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Calories
125 kcal
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Course
Dessert
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Cuisine
Paraguayan
Easy Pumpkin Compote
Description
This compote starts by making a medium-brown caramel from granulated sugar before adding water, peeled and cubed sugar pumpkin, cinnamon sticks, and whole cloves. The mixture simmers gently until the pumpkin softens yet retains some shape and the syrup thickens slightly. Vanilla extract is stirred in at the end off heat.
The resulting pumpkin compote has a tender, mashable consistency with warm baking spices and a rich caramelized sweetness. The cinnamon and cloves lend a classic spiced aroma characteristic to this preparation.
The compote is commonly served by spooning it into a mug and adding cold milk, stirring to create a creamy, fragrant beverage or snack. It can be enjoyed hot or cold, making it versatile across seasons.
After cooling, the compote stores refrigerated up to a week in an airtight container. Reheating can be done in a microwave or on the stovetop with occasional stirring. Choosing sugar pumpkin (pie pumpkin) over carving pumpkins is important for texture and sweetness. Caramelizing the sugar before simmering adds a more complex flavor than simply cooking all ingredients together.
Ingredients
for this Pumpkin Compote
- 1 kg sugar pumpkin (also known as the pie pumpkin) or butternut squash, peeled, scrape all the seeds from inside, and cut into a 3 inches cubed
- 350 g granulated sugar or sugar alternative
- 250 ml water 1 cup
- 1 tablespoon vanilla extract pure
- 3 clove whole
- 2 cinnamon sticks short
To serve along with:
- 350 ml whole milk 1-½ cups, or skimmed milk, as needed
Instructions
- Cut the pumpkin in half and remove the skin. Next, remove the seeds and cut them into 1-inch cubes. In a large saucepot, heat the sugar over medium heat, constantly stirring, until sugar melts and forms a medium-brown caramel, about 7 minutes.
- Add the water, pumpkin, cloves, and cinnamon stick. Simmer over medium heat, occasionally stirring until the pumpkin is tender but still holds its shape and the juices are thickened to a thin syrup, 25 to 30 minutes. Finally, stir in the vanilla extract.
- Remove the cloves and cinnamon stick. Using a potato masher or fork, mash it roughly and let it cool completely, then transfer the Pumpkin Compote to a sealed sterilized jar. To serve, place a few spoonfuls of the pumpkin compote in a mug, pour in some cold milk, stir and enjoy!
Notes
- Use sugar pumpkin (pie pumpkin), not carving pumpkins, for best texture and flavor.
- Caramelizing the sugar before adding ingredients enhances flavor but is optional.
- Adjust sweetness to taste; sugar alternatives can be used but skip caramel if using artificial sweeteners.
- Store in an airtight container in the refrigerator for up to one week once cooled completely.
- Reheat gently in microwave or on stovetop, stirring occasionally.
- Serve compote in a mug with cold milk stirred in for creamy texture; adjust milk quantity for thickness preference.
User Reviews
Overall Rating
5
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