Ingredients
approx. 8 bowls

  • 1 kg pumpkin
  • 1 cup of water
  • pinch of salt
  • 3 tablespoons of cornstarch
  • aprox. 4 tablespoons of barley malt according to taste (for gluten-free version use syrup)

Directions

  1. Wash the pumpkin, remove the seeds and the inside of the pumpkin and cut the pumpkin into cubes.
  2. Let cook with 1/2 cup of water, barley malt (or syrup) and a pinch of salt.
  3. Return pan to low heat and cook under the lid for about 15 minutes to soften the pumpkin.
  4. Remove from heat and blend in a high-speed blender until very smooth.
  5. Mix the cornstarch with 1/2 cup of water until there are no lumps then add the cornstarch mixture to the pot with the mixed pumpkin.
  6. Bring to boil, boil for two minutes and transfer to serving dishes.
  7. Decorate with roasted pumpkin seeds.
  8. In the winter serve the puddink warm, in the summer cold.

Modifications

  • Instead of cornstarch you can use vanilla pudding or kuzu. You can also add a pinch of cinnamon to the pudding.

Practical

  • Store in a cool place and consume within two days.
  • If the pudding isn’t sweet enough after cooking, pour it with barley malt or syrup of your choice.

Children

  • For children under 1 year cook this pudding without malt and salt. Dessert is suitable for children around 1.5 years old. But if a child is younger and already normally consumes puddings, milk, etc., then you can give him this pudding too.