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.

The gingerbread is used both to thicken and spice the pumpkin puré which is really clever.

Pumpkin puré

A pumpkin spicy puré based on a recipe from Anna Wecket's 1648 cookbook. Works well as a side dish with meat dishes.
Course Side Dish
Cuisine Fall, Historical cooking, Renaissance, Seasonal cooking, Winter
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 pumpkin child head sized
  • 500 milliliters milk whole milk is probably best
  • 3 tablespoons gingerbread crushed to breadcrumbs. Just put the gingerbread in a mortar and smash them up
  • 4 tablespoons butter
  • 0,25 teaspoon 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. If it is still very runny add more breadscumbs.
  6. Add the butter and salt to a taste.

Recipe Notes

Source: Based on "Græskar at koge" in "Renæssancemad" by Bi Skaarup. The original recipe is from Anna Wecket's cookbook "En artig oc meget nyttig Kogebog..." 1648

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