This easy and flavorful Pumpkin Compote recipe! Also known as "Andai Kamby" in Guarani, this Paraguayan-style pumpkin compote is made with simple ingredients, including fresh pumpkin, sugar, and spices.
It's easy to make ahead of time and can be served either hot or cold, making it a versatile dessert option. Plus, with no artificial ingredients or preservatives, you can feel good about serving it to your friends and family.
How to Make Pumpkin Compote
Note: The full instructions are provided in the recipe card below.
Cut the pumpkin in half and remove the skin. Next, remove the seeds and cut them into 1-inch cubes. In a large saucepot, heat the sugar over medium heat, constantly stirring, until sugar melts and forms a medium-brown caramel, about 7 minutes.
Add the water, pumpkin, cloves, and cinnamon stick. Simmer over medium heat, occasionally stirring, until the pumpkin is tender but still holds its shape and the juices are thickened to a thin syrup, 25 to 30 minutes. Finally, stir in the vanilla extract.
Remove the cloves and cinnamon stick. Using a potato masher or fork, mash it roughly and let it cool completely, then transfer the Pumpkin Compote to a sealed sterilized jar. To serve, place a few spoonfuls of the pumpkin compote in a mug, pour some cold milk, stir, and enjoy!
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Recipe
Easy Pumpkin Compote
Ingredients
for this Pumpkin Compote
- 1 kg sugar pumpkin (also known as the pie pumpkin) or butternut squash, peeled, scrape all the seeds from inside, and cut into a 3 inches cubed
- 400 g granulated sugar
- 1 liter water
- 1 tablespoon pure vanilla extract
- 3 whole cloves
- 2 short cinnamon sticks
To serve along with:
- 350 ml (1-½ cups) whole milk or skimmed milk, as needed
Instructions
- Cut the pumpkin in half and remove the skin. Next, remove the seeds and cut them into 3-inch cubes. In a large saucepot, heat the sugar over medium heat, constantly stirring, until sugar melts and forms a medium-brown caramel, about 7 minutes.
- Add the water, pumpkin, cloves, and cinnamon stick. Simmer over medium heat, occasionally stirring until the pumpkin is tender but still holds its shape and the juices are thickened to a thin syrup, 25 to 30 minutes. Finally, stir in the vanilla extract.
- Remove the cloves and cinnamon stick. Using a potato masher or fork, mash it roughly and let it cool completely, then transfer the Pumpkin Compote to a sealed sterilized jar. To serve, place a few spoonfuls of the pumpkin compote in a mug, pour in some cold milk, stir and enjoy!
Notes
- Add the vanilla extract after removing the pan from the heat.
- Store it in an airtight container in the fridge for up to one week. (Make sure your pumpkin compote is completely cool before storing it).
- Choose the Correct Pumpkin Variety: Don't pick a jack-o-lantern, also known as a carving pumpkin. Pumpkins for carving are more fibrous and watery than other gourds. Instead, the sugar pumpkin is the most commonly used pumpkin variety for pureeing (also known as the pie pumpkin). Its firm flesh cooks down to a luscious softness and creaminess, making it ideal for Andai Kamby. Also, choose a sugar pumpkin with no soft spots or bruises that are firm, smooth, and heavy for its size.
- Don't burn the caramel: Cook the sugar until it becomes liquid, then cook until it turns golden-brown. After that, add the water and remaining ingredients. Making the caramel is optional, but I highly recommend it because it gives a caramelized flavor to the pumpkin compote. Alternatively, you can put all ingredients in the pot and cook until the pumpkin softens.
- Consider adding spices: Cinnamon sticks and whole cloves are commonly used in Paraguayan pumpkin compote, but they can be omitted if desired; however, I highly recommend them because it adds a warm flavor.
- Sweetness: Feel free to adjust the sugar according to your taste. Sugar is classic in making Paraguayan Compote, but you can use your favorite sweetener if desired. If you're using artificial sweetener, skip the caramel; just put all ingredients in the pot and cook until the pumpkin softens.
- Serve with cold milk: Use less milk for a thicker pumpkin compote. Then, to thin it out, add a little more milk.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
