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  • Pumpkin(s) (any pumpkin or squash should do. The Japanese pumpkin is the traditional squash used).
  • sugar
  • salt
  • rice flour
  • cold water ( to mix with the rice flour)


  1. Cut the pumpkin into manageable segments suitable for cooking and remove seeds and fibrous material from the centre
  2. Boil pumpkin in a large saucepan until soft.
  3. Peel pumpkin.
  4. Calculate the amount of pumpkin pulp you have.
For every 1 litre (4 cups) of pumpkin pulp
        15 ml (1 tbsp) Sugar
        1 tspn Salt
        15 ml (1 tbsp) rice flour mixed with a little water to make a starch slurry.

  1. Place pumpkin, sugar and salt in a blender and blend until smooth.
  2. Add a little water to create a consistency of just-runny honey.
  3. Pour the blended pumpkin back into the cooking pot, and add the rice flour slurry. Continue stirring over medium heat until thickened.
Serve hot. Season to your own preference