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🍽️ Simmered Hokkaido Pumpkin with Cinnamon and Apple Juice

152 kcal · 30 min · 4 servings

Ingredients

• 1 Hokkaido pumpkin
• 300 ml apple juice
• 1 tsp raw cane sugar
• 1 vanilla pod (seeds)
• 3 small pinches cinnamon powder
• 3 sprigs lemon balm
• 2 tsp chopped pistachios
• 4 tbsp soy yogurt

Instructions

1. 1. Do not preheat the stove, but take a pot with a lid.
2. 2. Peel the skin off the Hokkaido pumpkin.
3. 3. Remove the inside with the seeds.
4. 4. Cut the pumpkin flesh into small cubes.
5. 5. Put the pumpkin cubes into the pot.
6. 6. Pour the apple juice in.
7. 7. Add the sugar to the pot.
8. 8. Add the vanilla.
9. 9. Sprinkle the cinnamon over it.
10. 10. Place the lid on the pot.
11. 11. Let the pumpkin simmer over medium heat.
12. 12. Wait until the pumpkin is soft.
13. 13. Make sure it still has a bite.
14. 14. Take the pot off the stove.
15. 15. Let the mixture cool down.
16. 16. Put the pot in the refrigerator.
17. 17. Chill the mixture for about one hour.
18. 18. Wash the lemon balm leaves under cold water.
19. 19. Shake the leaves dry.
20. 20. Chop the lemon balm leaves finely.
21. 21. Take the pumpkin out of the refrigerator.
22. 22. Mix the cold pumpkin with the lemon balm.
23. 23. Add the pistachios.
24. 24. Mix everything well.
25. 25. Portion the mixture into small bowls.
26. 26. Take one tablespoon of soy yogurt.
27. 27. Put the yogurt on each portion.
28. 28. Serve the dish cold.

Nutrition per serving

• kcal: 152
• Protein: 5 g · Fett/Fat: 3 g · Carbs: 25 g