Mark’s Pumpkin Ketchup

Makes 8-10 portions


700 grams pumpkin

500 grams apples

20 grams ginger

2 cultivated onions

1 tablespoon vegetable oil

4 tablespoons sugar

1 pinch allspice

1 pinch cumin

fresh pepper and salt

5 tablespoons white wine vinegar


Cut the pumpkin flesh into dices. Remove any seeds.

Peel both the ginger and apples and dice into small chunks.

Crush the cumin and allspice using a pestle and mortar.

Pour the oil into a casserole dish on a low heat. Saute the onions and ginger until soft. Sweat for 3 minutes and add the pumpkin and apples. Bring to a boil while stirring.

Add the rest of the ingredients (sugar, salt, pepper, allspice, cumin) except the vinegar and reduce heat. Simmer for 45 minutes, stirring occasionally. Meanwhile sterilize a mason jar with hot water.

Add 5 tablespoons of white wine vinegar and blend the mixture with a hand blender.

Simmer covered for another 15 minutes, stirring  to prevent it from burning.

It’s ready! Pour the ketchup into a sterilized glass jar or bottle.

Can be stored for up to 3 months in the fridge.

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