Pumpkin Juice

   From the Harry Potter series by J.K. Rowling  

 

One of the most frequent requests in my suggestion box is for good ol’ Pumpkin Juice from the Harry Potter series. Now, I’ll admit, I hesitated a bit about doing another Harry Potter drink so soon after the last one. But you know what? Bugger that! There’s no such thing as too much Harry Potter, especially when it's pumpkin season.

 

In the wizarding world, Pumpkin Juice seems to be pretty much the magical equivalent of orange juice for us muggles. Witches and wizards enjoy it mostly with breakfast, but it’s perfect for any meal or even just on its own. And like orange juice, it’s packed with nutrients: Fiber, antioxidants, vitamins, and minerals... So whether you’re gearing up for your Potions final or prepping for your O.W.L.s, this drink will keep you sharp and energized.

 

And hey, if you’re feeling a little extra, you can always slip some performance-enhancing potion into your friend's glass. 😉 This recipe combines real pumpkin juice with honey and spices, resulting in a sweet and refreshing drink that’s bursting with flavor.

 

Ice-cold tip: Blend this pumpkin juice with vanilla ice cream for the best pumpkin “milkshake” you’ll ever taste. Trust me, it’s magical.

 

Supplies: 

• Cheesecloth (Method 1)
• Large Bowl (Method 1)
• Juicer (Method 2)
• Blender (optional)
• Large Serrated Knife
• Roasting Pan
• Aluminum Foil

Ingredients:

• 1 (3lb to 5lb) Sugar Pumpkin (aka "Pie Pumpkin")
• 1 cup Unfiltered Apple Juice (optional)
• 1 tablespoon Cinnamon (or to taste)
• 1/4 cup Honey (or to taste)
• 1 teaspoon Vanilla Extract

Directions

 

Prepare the pumpkin:

1. Preheat oven to 350 degrees F.
2. Cut the pumpkin in half using the serrated knife.
3. Use a spoon to scoop out the stringy guts from the center. The guts you can toss but I highly recommend setting the seeds aside and toasting them later.
4. Put the Pumpkin halves in the roasting pan skin side up, flesh side down. Cover the pan with foil and roast for about 90 minutes or until the flesh of the pumpkin is soft and juicy but not burnt.
5. Once cooked, the pan will have juice at the bottom so save that and set it aside.
6. Using a spoon, scoop out the flesh of the pumpkin from the skin. Toss the skin.

 

(Method 1) With a juicer:

1. If you have a juicer, this part is easy, just process the pumpkin flesh through your juicer as you would any other veggie or fruit.
2. Combine the juice and the other ingredients in a blender and blend. It will get kinda frothy, but will eventually settle. 
3. Add ice to serve right away or set in the fridge for an hour or so until cool. 
   

 

(Method 2) Without a juicer:

1. Take some of the pumpkin flesh and wrap it in the cheesecloth. You will probably have to do this a little at a time. 
2. Over a large bowl, squeeze the flesh through the cheesecloth so that the juice goes into the bowl. Get as much juice as you can, should be about a half a quart or more from the whole pumpkin. 
3. When you have as much juice as you're gonna get from the pumpkin, combine the juice and the other ingredients in a blender and blend. It will get kinda frothy, but will eventually settle. 
4. Add ice to serve right away or set in the fridge for an hour or so until cool. 

 

 

Tip: I recommend saving the leftover pumpkin pulp as it works great in baked goods and smoothies.

 

 

Warning: this juice does not keep long, it tends to solidify into a gelatin-like texture after 24 hours. It can still be used for a brilliant pumpkin milkshake though!

 

 

Serves 4-6

This recipe has been reworded and reformatted for clarity.