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)
- Wash the pumpkin, remove the seeds and the inside of the pumpkin and cut the pumpkin into cubes.
- Let cook with 1/2 cup of water, barley malt (or syrup) and a pinch of salt.
- Return pan to low heat and cook under the lid for about 15 minutes to soften the pumpkin.
- Remove from heat and blend in a high-speed blender until very smooth.
- 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.
- Bring to boil, boil for two minutes and transfer to serving dishes.
- Decorate with roasted pumpkin seeds.
- In the winter serve the puddink warm, in the summer cold.
- Instead of cornstarch you can use vanilla pudding or kuzu. You can also add a pinch of cinnamon to the pudding.
- 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.
- 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.