Pumpkin puré

Græskar at koge

A pumpkin spicy puré based on a recipe from Anna Wecket’s 1648 cookbook. Works really well in a fall menu.

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 26m


  • 1 pumpkin child head sized
  • 0,5 liter milk whole milk is probably best
  • 3 tablespoons gingerbread breadcrumbs (store brought is fine). Just put the gingerbread in a morter and smash them up
  • 4 tablespoons butter
  • 0,25 tsp safran
  • salt


  1. Peel, de-seed and dice the pumpkin.
  2. Boil the pumpkin in the milk at a low heat until the flesh is mashable. That takes 10-20 min depending on how big your dices are. Make sure the milk don't burn or overflow.
  3. Grained the safran in a mortar and add a tablespoon of boiling water and let it sit for a bit.
  4. Take the pumpkin off the heat and puré the pumpkins with a wooden spoon or use a potato masher in the milk. You can of course use a blender but that might alter the consistency.
  5. Put it back on the heat and add the breadcrumbs. Let it simmer for 5 minutes while it gets a bit thicker.
  6. Add the butter and salt to a taste.

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