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Pumpkin Custard with spices



1 kg of pumpkin, peeled & cut into medium pieces

1 tablespoon of rice syrup

1 cup of rice milk (or other vegetable milk)

spices of your choice (cinnamon, cardamom...)

Olive oil



3 tablespoons of kuzu or arrowroot



1. Sauté the pumpkin in a pot with a little oil and salt, adding some water so that it does not burn. Lower the heat, cover the pot and cook for 20 minutes, until the squash is soft.


2. Blend well with a hand blender and add  the rice milk and the rice syrup.

You can also add your personal touch: some cardamom, cinnamon, ginger or any spice mix of your choice.


Cooking notes

There is the option of adding Kuzu to this custard. In that case you would dilute 3 tablespoons of kuzu or arrowroot in the rice milk, add it to the cooked pumpkin together with rice syrup and blend. Then return the mix to the heat stirring for 5 to 8 minutes until the texture becomes more creamy. And there you have the pumpkin custard ready!

Nutritional & Energetic Notes

Pumpkin is a great food to strengthen the Earth element in our body. It is a wonderful vegetable for Autumn and Winter. It has a very satisfying and natural sweetness that is very comforting. It can help us to regulate sugar levels in the blood, so it is ideal for those who suffer hypoglycaemia or diabetes.

It contains:

Vitamin A supporting vision and all mucous membranes in the body

Vitamin C: a powerful antioxidant and helping us increase absorption of iron

Vitamin B6: essential in the metabolism of proteins

and Copper, Manganese and many more essential minerals.


It is a very versatile vegetable. We can do so much with it in the kitchen. I’ll tell you about another sweet option next time: Pumpkin Pie.

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