Pumpkin Ketchup

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Pumpkin Ketchup
Pumpkin Ketchup


2 (15 oz) cans pumpkin purée
1 1/2 teaspoons salt
2 large white onions, chopped
1 red bell pepper, diced
1/2 tablespoon turmeric
1/2 tablespoon celery seed
1/8 teaspoon ground allspice
1/8 teaspoon cayenne pepper (or to taste)
1/2 teaspoon garlic powder
1 cup apple cider vinegar
3/4 cup brown sugar
1/4 cup water


Combine all ingredients in a small saucepan. Simmer covered 30 minutes covered. Then cook uncovered for 10-20 minutes to thicken.

Allow to cool for 20 minutes before adding to blender and pulsing to remove any lumps.

Pour ketchup into sterilized jars and keep in the refrigerator for up to 2 weeks. Serve on fries, burgers, sandwiches, or any foods you wish.

Adapted from Ricardo Cuisine