Pumpkin Punch

I know what you’re thinking: “pumpkin punch“? How would that taste? Well, for starters this punch’s taste and appearance could be described similar to that of a fashion show model…

The Punch

Here we have pumpkin punch in a tall glass beautifully showing her natural pastel orange colour embellished with a touch of red elegance from Angostura bitters…. As for her luxurious taste, exhilarating is an understatement: pumpkin punch’s taste exemplifies harmony, with sweet and milky tastes perfectly balanced together with pumpkin’s inherent, delicate flavour that soothes the palate making your pleasure induced taste buds yearn for more… Pumpkin punch today is accessorized with ice to make this new pumpkin experience a memorable and exciting one. Let’s hear it one more time for pumpkin punch…Funny, it’s as if you could see pumpkin punch walking down a runway LOL!!

A Naturally, Healthy and Simple Recipe

Anyway, this is a really simple recipe that you could whip up in a few minutes time, provided that you have the pumpkin already boiled and cooled. So what are the benefits? Well, pumpkin being a vegetable and all, is rich in fibre, beta carotene, zinc and potassium and is also great for your skin, eyes and I hear that the seeds are great for the prostate. It is low in calories as well and so makes it a weight-loss food. Also, pumpkin is a prebiotic booster, you can thus add probiotics to the punch. Now that’s a lot of benefits! It has a mildly sweet flavour.

So, if you’re not up to eating this vegetable why not drink it :-). Pumpkin punch really tastes great and goes well with anything you’re having. By itself it is just as satisfying. Do enjoy a hearty glass of pumpkin punch today…By the way I now realized this will also be great for my vegetarian readers and foodie friends. So, Taymer bottoms up ! 😀

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Pumpkin Punch Recipe

PUMPKIN PUNCH

Ingredients:

1 1/2 lb pumpkin
1 pack evaporated milk (250 ml)
1/2 tin condensed milk ( approx. 200g)
1/2 cup granulated sugar
1 dash angostura bitters (optional)

Method:

Peel and chop the pumpkin. Place in a deep pot with water and boil until tender. Allow to cool.

Puree. Note: Add enough water to cover the pumpkin when in the blender.

Add sugar, evaporated milk, condensed milk and mix. Strain

Note: This step is optional if you don’t want you punch too thick. At this point you may also add the bitters.

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Recipe FAQ’s:

• What is the best pumpkin for this recipe? Choose small pumpkins, the sweet varieties. They are filled with a lot of flavour and does not contain to most water. Avoid the large pumpkin (like the jack-o’-lantern pumpkins) that are really heavy.

• How do I remove the many strings from the top of the pumpkin? Pell and cook the pumpkin with the strings. Then you can use an electric mixer to beat the pumpkin. The string will hug the blade. You can then wash out the strings form the blade.

• Can I use butternut squash in this recipe? Yes you can use it. Though the recipe states that the pumpkin is boiled, you can also used the butternut squash raw in this recipe.

• Can I I eat pumpkin raw? Yes you can use raw pumpkin, but cooked pumpkin makes it the punch smoother.

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As usual more mouthwatering Trini recipes to come. We now have a terrific cookbook (Simply Trini Cooking Cookbook) with over 600 delicious recipes available at Amazon for all our readers. See the link below to learn more about our book. We will definitely appreciate your support. And with that, Ah gone! Bye! Don’t forget to leave your comment on this recipe and others in the comment box below.