Autumnal Pumpkin Walnut Pudding with Soy Yogurt
A velvety pumpkin pudding with cinnamon and toasted walnuts, served with creamy soy yogurt. It suits autumn and can be prepared in about half an hour without an oven.
By yumbelo · 2 servings · 35 minutes
Ingredients
- 200 g Hokkaido pumpkin
- 300 ml unsweetened soy drink
- 2 tbsp maple syrup
- 1 tbsp cornstarch
- 0.5 tsp ground cinnamon
- 1 pinch pinch of salt
- 30 g walnuts, chopped
- 150 g plain soy yogurt
Method
- Peel and deseed the pumpkin and cut it into small cubes.
- Cook the pumpkin cubes with 3 tbsp water in a covered pot over medium heat for about 12 minutes until soft, then blend into a smooth purée.
- Toast the walnuts in a dry pan over medium heat for 2 to 3 minutes, until fragrant, then set aside.
- Stir the soy drink together with the cornstarch, maple syrup, cinnamon and pinch of salt, and bring to a boil while stirring until the mixture thickens.
- Stir in the pumpkin purée, let the mixture simmer briefly, then leave to cool in small bowls.
- Stir the soy yogurt until smooth and spoon it over the cooled pudding, topped with the toasted walnuts.