Pumpkin Juice

Pumpkin juice is a rich, bright homemade drink that tastes very, very good and is reminiscent of peach juice. Pumpkin juice suits everyday drinking and works especially well when a large pumpkin needs to be used up. Pumpkin juice is prepared in a generous batch and then poured into jars, so pumpkin juice is convenient to keep on hand in a dark, cool place.

Pumpkin gives pumpkin juice body, colour and a naturally mild sweetness. Orange gives pumpkin juice a brighter aroma and a fruitier taste, and Navel oranges are preferred. Sugar makes pumpkin juice distinctly sweet and full, while citric acid gives pumpkin juice the sharp note that balances the sweetness and helps the flavour stay lively.

The main point during cooking is to bring the pumpkin to softness before blending. Pumpkin pieces are cut to about 3 cm so the pumpkin cooks evenly in 1.5 litres of water in about 40 minutes. Pumpkin is ready for the next step when the pumpkin has softened well, because soft pumpkin blends more smoothly with the oranges and gives pumpkin juice a more even texture.

The final point during cooking is to pour the pumpkin juice into jars as soon as the pumpkin juice comes to a boil. Pumpkin juice should be closed with lids right away, then the jars should be turned upside down and covered with a blanket until the pumpkin juice cools completely. Pumpkin juice is right when the jars are sealed and the finished drink keeps its bright colour and smooth, thick look.

The recipe keeps the ingredient list very simple, so the sensible swaps are also simple. Navel oranges are the preferred choice for the oranges in pumpkin juice, because the recipe notes that Navel oranges are better. If a different pumpkin variety is used for pumpkin juice, the same method stays the same as long as the pumpkin is peeled and cooked until soft.

Pumpkin juice is served as a chilled or room-temperature drink. Pumpkin juice can be poured straight from the jar into glasses, and pumpkin juice stands on its own because the flavour is already full and vivid. Pumpkin juice is especially pleasant when the bright colour and peach-like character are part of the appeal.

Pumpkin juice keeps in a dark, cool place after the jars have cooled under a blanket. The recipe specifically instructs storing pumpkin juice in a dark, cool place. After a jar of pumpkin juice is opened, pumpkin juice is best treated as a fresh drink and kept cold until served.

Questions about this recipe

How long does pumpkin juice take to make?

The total time is 2 hours, with about 1 hour of active work. The remaining time goes on cooking, boiling and cooling the filled jars.

How many calories are in sweetened pumpkin juice?

Sweetened pumpkin juice is fairly high in calories because the recipe uses 1 kg of sugar for 5 servings. The estimate for this recipe is approximate and works out to about 187 kcal per 100 ml if the full yield is around 2.75 litres.

Can I replace the pumpkin in this recipe?

The recipe is written specifically for pumpkin, so the best result comes from keeping pumpkin as the main ingredient. If a different pumpkin variety is used, the method stays the same as long as the pumpkin is peeled and cooked until soft.

Can I freeze pumpkin juice?

The source page says pumpkin juice can be frozen if it is not sealed in jars. Leave some space in containers for expansion and freeze at minus 18°C for up to 6 months.

How should I store sealed pumpkin juice?

Store sealed pumpkin juice in a dark, cool place after the jars have cooled under a blanket. The source page states that sealed jars can keep for up to 12 months in a dark place at room temperature up to 20°C.