Foodie Friday : Pumpkin Butter
I LOVE pumpkin. But not in a Starbucks pumpkin spice latte kind of way. I find many pumpkin-flavored things to be disappointing — too much spice, not enough pumpkin. But if I buy my own pumpkin and turn it into things…I am never disappointed. While I am definitely not excited that the temperature is dropping, I did start looking for pumpkins to appear at Kroger, and then first time I saw them, I bought a nice big one. Hubs helped me cut it up (soooo much faster than when I have to chop one up alone!) and the end result was a giant bowl full of delicious pieces of pumpkin. I turned 4 cups into pumpkin butter, 4-6 cups into pumpkin soup, and there is still about 4 cups left that I think I will turn into pumpkin coffee creamer.
Place pumpkin, butter, and salt in a large saucepan. Cover and cook on medium, stirring occasionally. Use your spoon to try and break up the chunks. As they cook, they should soften and begin to break up very easily. Once the pumpkin is soft and breaking up, set the lid aside and add all remaining ingredients. Cook on low-medium, stirring & mashing with the spoon frequently, until the butter reaches your desired thickness. Let the butter cool, then store it in the refrigerator.
You can puree your pumpkin butter with an immersion blender, or leave it slightly chunky. I decided to leave mine chunky this time.
What is your favorite pumpkin dish?
