This recipe, something of a grown-up pumpkin spiced latte, can be made with a lesser quantity of pumpkin flesh, it’s a perfect outlet for the insides of your carving pumpkin. The stringy bits around the seeds are ideal here. This recipe is part of the #PumpkinRescue.


1 small pumpkin (about 300g) peeled, seeded and cut into 1" cubes – keep the stringy bits around the seeds as these impart flavour
1 tsp. whole cloves
1 cinnamon stick
1 whole nutmeg, crushed
5 cardamom pods
300ml water
Sugar, to taste
1 (750-ml.) bottle of a fruity, full-bodied red wine, like merlot


  1. Combine pumpkin, cloves, cinnamon, nutmeg, cardamom, and 300ml water in a saucepan over medium heat.
  2. Cook, stirring occasionally, until pumpkin is tender and translucent, about 40–45 minutes.
  3. Cool to room temperature, add wine, and refrigerate for at least 5 hours or overnight.
  4. Gently mash pumpkin, stirring to combine, and strain twice through a fine-mesh sieve.
  5. Rewarm over low heat until just heated through.