How to use pumpkin butter?
Associating the concept of butter with that of pumpkin could seem an oddity, a gamble, and instead, it is widely justified by the structure of the pumpkin itself and by its texture, which lends itself to “transformation into butter”. In reality, butter only has consistency, since it looks more like an incredibly dense sauce. In addition, the use is also quite different, and indeed it has little to do with that of normal butter. For example, it cannot be used to cook as added fat, rather it should be used a bit like jam (maybe for a snack or for breakfast) or even to flavour drinks such as milk, yoghurt, but also desserts. Some also use it to make sweets.
This recipe from Special food is very simple, it is ultimately about heating the ingredients and blending them. Each recipe is different, especially in the “spices” component, I propose ginger and agave syrup instead of sugar. Obviously the fixed point is the pumpkin, which reveals all its versatility here. It is a precious vegetable, which is characterized by high biological value and a very low intake of fats, and therefore of calories. A vegetable to be valued and not taken for granted, indeed it is advisable to integrate it into your diet.
All the benefits of agave syrup
In this recipe, agave syrup replaces sugar in our pumpkin butter preparation. It is a replacement justified by the better impact of agave syrup on the body, as shown by the lower calorie intake and, above all, the very low glycemic index. Agave syrup is obtained from the sap of blue agave, a fleshy plant that grows mainly in the deserts of Central America. In addition to the low glycemic index and sweetening power, agave syrup has many other positive characteristics.
First of all, it is a remineralizing product, that is, it provides many mineral salts and in considerable quantities. Calcium, magnesium, potassium and iron are found in agave syrup. Is Agave Syrup the best sweetener out there? We have already talked about the merits of sugar, but those of honey should also be mentioned. The reference is to the greater sweetening power and to a lower glycemic index also in this case.
You may be interested to read homemade peaches in syrup recipe/ Healthy Yogurt cake recipe.
The nutritional peculiarities of ginger
As I said before, pumpkin butter is a versatile preparation, of which there are many variations. Some play with spices, inserting more varieties and species. In the recipe that I propose today I preferred not to abound, in order to leave room for the flavour of the pumpkin. In fact, the list of ingredients includes only cinnamon and ginger. Just on ginger, I would like to dwell, a spice very consumed especially in the east but appreciated and widespread also in Italy. A spice that has many therapeutic and pseudo-therapeutic characteristics, as well as many higher class spices.
Ginger is primarily a good anti-inflammatory. Indeed, some attribute it to power similar to NSAID drugs, which are typically taken to combat pain. It is obviously a natural anti-inflammatory but still contributes to the increase in pressure, a dynamic that is not conducive to hypertension but useful for those suffering from low blood pressure. Ginger is also very rich in mineral salts, and in particular in calcium, phosphorus, sodium, potassium, magnesium, iron, manganese and zinc. It is also a remedy for indigestion or digestive problems in general, for example effectively combats nausea. It is also rich in antioxidants, substances that prevent cardiovascular diseases, help prevent tumours and counteract cellular ageing.
Here is the pumpkin butter recipe:
Ingredients for 1 jar:
240 g pumpkin cooked in the oven and cleaned;
75 g pumpkin seeds;
70 g of agave syrup;
2 tablespoons of ground cinnamon;
2 tablespoons of ginger powder;
15 ml. lemon juice;
40 g coconut milk;
Extra virgin olive oil to taste
To prepare the pumpkin butter, start by pouring the pumpkin seeds, pumpkin, agave syrup, cinnamon, ginger and olive oil in a saucepan. Heat for a few minutes on low heat, then stir to mix the ingredients and soften the pumpkin seeds. Pour everything into a food processor (a blender is also fine) and blend for 3-5 minutes until the seeds are completely chopped. Then add the coconut milk, a little salt and lemon juice. Blend again and add (depending on your taste) a little cinnamon or sweetener.
Sterilize the jar and the lid using normal boiling water and allow to air dry without touching the inside of the jar. Pour the pumpkin butter into the jar and close it well. The butter will have a smooth consistency, although it will appear grainy at the sight. It can be kept for 3-4 days in the refrigerator, or for about a month in the freezer.