Pumpkin, while not overtly flavorful, has been a fall treat for generations. Most people think of pumpkin pie or even pumpkin soup, but this pumpkin ketchup is here to shake things up a bit.
It has a little sweetness from some brown sugar and some red bell peppers, but overall the spices in this tasty recipe make it an excellent dipping sauce for fries or chicken fingers. It’s also great as a sandwich topping. But, I love it as a marinade and sauce for BBQ as well. It really is a versatile way to use up those extra cans of pumpkin you might have lingering after the holidays. But, have no fear: it’s tasty any time of year.
We’re using 2 15-ounce cans of pumpkin purée here, but if you have fresh pumpkin you can use 5 cups of peeled, cubed pumpkin flesh instead.
To begin making this recipe place all the ingredients in a saucepan and then bring to a simmer. It will need to simmer for a long time to make sure that all the onions and peppers soften and that the spices really come to life in the sauce.
The spices include turmeric, celery seed, allspice, cayenne, and black pepper. The result is a tangy, deep, almost smoky flavor that pairs well with a variety of dishes.
You can leave it chunky, but for a smooth sauce blitz it in the blender or food processor until it’s smooth.
Pour into sterilized glass jars and you’ve got a yummy and unique sauce for all kinds of snacks.
Makes 4 small jars or 32 servings
1h prep time
50m cook time
- 2 (15 oz) cans pumpkin purée
- 1 1/2 teaspoons salt
- 2 large white onions, chopped
- 1 red bell pepper, diced
- 1/2 tablespoon turmeric
- 1/2 tablespoon celery seed
- 1/8 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon garlic powder
- 1 cup apple cider vinegar
- 3/4 cup brown sugar
- 1/4 cup water
- Combine all ingredients in a small saucepan. Simmer covered 30 minutes covered. Then cook uncovered for 10-20 minutes to thicken.
- Allow to cool for 20 minutes before adding to blender and pulsing to remove any lumps.
- Pour ketchup into sterilized jars and keep in the refrigerator for up to 2 weeks. Serve on fries, burgers, sandwiches, or any foods you wish.
Recipe adapted from Ricardo Cuisine.