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Pumpkin Ketchup


Hi peeps,
I guess, by now everyone has noticed that I spent the last week making a giant calabaza pumpkin into everything I could think of. Well, here’s another great recipe for you to try and love: pumpkin ketchup! You don’t need any fancy-pants spices, just plain and natural ingredients that are available everywhere on the planet (I guess)! Ever minded that tomato ketchup always tastes much too sweet? Now you have the chance to sweeten and spice the sauce to your liking! To me, this is a new world and I feel so powerful being able to decide about the ingredients of my very own ketchup. And this one is refined sugar free, gluten free, vegan and completely plantbased, just saying…

Ingredients (for 3 jars):
500 g pumpkin flesh (any kind will do)
2/3 cup water
1 yellow onion
200 ml orange juice
150 ml cider vinegar
2 tbsp tomato paste
7 Tbsp raw brown sugar
salt and pepper

1/2 tbsp curry powder
3 pinches of cayenne pepper
1 tsp ground ginger

For the pumpkin puree, cut pumpkin flesh and onion into cubes and cook with 2/3 cup water until soft. Blend until smooth and creamy and add all the other ingredients. bring to a simmer and boil down until you have the consistency of ketchup and spice to your liking. Fill the boiling hot ketchup into sterilized jars and keep somewhere dry, cool and shady for a month or two.


The ketchup goes great with simply everything! We loved it on bread with cheese, on burgers, with grilled veggies etc.

I am sooo excited to hear about if you tried the ketchup and if you were just as happy as I when you first tasted it, so please leave a comment!



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