“What did you expect? …Pumpkin juice!?”
Madam Pomfrey after Harry Potter spat out the Skele-Gro
Pumpkin juice is definitely a firm favourite in and among Wizards, Witches and all alike.
Absolutely the perfect beverage for dark autumn nights, to be sipped by the fireplace while munching on a plate of cockroach clusters.
The Pumpkin Secrets
While most fruit & vegetable juices taste the finest when freshly squeezed, that’s definitely not the case when it comes to pumpkin juice.
If you’re going to simply juice the pumpkin as it is (or blend it into pulp) the flavours won’t get a chance to develop.
To dial up the taste, make the mixture simmer for a while. The heat allows the spices (pumpkin pie spice, cinnamon and nutmeg) to infuse our juice with an intense, rich aroma.
This recipe is pure magic. Imagine, it’s just like attending the potion brewing class –
pumpkin’s starchiness is carefully balanced by the touch of sweetness & and a pinch of acidity.
Just try it for yourself, a cup of Spiced Pumpkin Juice will instantly take you to the Three Broomsticks Inn, and who knows – maybe Harry & Hermione will be sitting right next to you 🙂
Harry Potter's Pumpkin Juice
- 1 sugar or pie pumpkin small, around 4 pounds in weight (1.8kg)
- 2 cups apple juice
- 1 cup peach nectar or thicker juice (with "bits")
- 1 tsp pumpkin pie spice
- 1/2 tsp almond extract can be replaced with vanilla
- 4 oz honey 1/3 cup or 110 gram
- 1 tiny pinch salt
- orange slices, cinnamon sticks optional (for decoration)
Cut the pumpkin into large chunks. Place them into a baking tray. Pour some water onto the tray - so the entire bottom is covered. Roast in the oven for 30-40 minutes in 350°F (180°C) until soft (check with fork).
Remove from oven, wait for the pumpkin to cool. Don't pour the water out, as we will need it later. Carefully remove the skin.
Blend the pumpkin pieces together with the water we've kept from before.
In a deep cooking pan mix together a cup and a half of the pumpkin juice, as well as the rest of the ingredients.
Bring the pan to boil, then reduce the heat. Simmer for 20 minutes stirring occasionally.
Chill to serve. Decorate with cinnamon sticks or orange slices.
A 4 pound fresh pumpkin makes around 3-3.5 cups of cooked purée. If you won't use it all for the pumpkin juice - just eat it.