Korean Fresh Pumpkin Juice Recipe
This easy Pumpkin Juice recipe uses fresh pumpkin, cinnamon & ginger for a rich, healthy fall drink. Try this homemade Pumpkin Juice today!
Equipment
- Large sharp chef's knife and sturdy cutting board
- Medium saucepan or steamer
- High-powered blender
- Fine mesh strainer
- Large bowl or pitcher
- Rubber spatula
- Measuring cups and spoons
- Serving glasses
Ingredients
For the Pumpkin Juice
- 2 lbs 900g sugar pumpkin or pie pumpkin, peeled and cubed (butternut squash works great too)
- 1 cup 240ml unsweetened apple juice
- 2 tablespoons fresh lemon juice about 1 medium lemon
- 2 –3 tablespoons honey or maple syrup adjust to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh ginger finely grated
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves optional
- ½ to 1 cup 120–240ml water (to adjust consistency)
- 1 small pinch fine sea salt
Optional Garnishes
- Cinnamon sticks
- Lemon slices
- Dusting of ground cinnamon
- Fresh mint leaves
- Cinnamon sugar rimmed glass
Instructions
Prepare the Pumpkin
- Wash the pumpkin thoroughly. Cut in half and remove all seeds and stringy fibers using a sturdy spoon.
- Peel the pumpkin and cut the flesh into 1-inch cubes.
Cook the Pumpkin
- Place pumpkin cubes in a medium saucepan. Cover with water and bring to a boil over medium-high heat.
- Reduce heat and simmer for 15–20 minutes until the pumpkin is completely tender and easily pierced with a fork.
- Drain well in a colander. Allow to cool for at least 10 minutes.
Blend
- Transfer cooled pumpkin to a high-powered blender.
- Add apple juice, lemon juice, honey (or maple syrup), cinnamon, fresh ginger, nutmeg, cloves, salt, and ½ cup of water.
- Blend on high speed for 60–90 seconds until completely smooth.
- Taste and adjust sweetness, lemon juice, or spices as desired.
Strain
- Pour the blended juice through a fine mesh strainer set over a large bowl or pitcher.
- Use a rubber spatula to press the liquid through, extracting as much juice as possible.
- Add more water to adjust consistency if needed.
Chill & Serve
- Transfer to a sealed pitcher and refrigerate for at least 1 hour.
- Stir well before serving. Pour over ice-filled glasses.
- Garnish with a cinnamon stick, lemon slice, and a dusting of cinnamon powder.
Notes
- Best pumpkin variety: Always use sugar pumpkins (pie pumpkins) or butternut squash NOT large carving pumpkins, which have bland, watery flesh.
- Roasting tip: For deeper, more caramelized flavor, roast pumpkin halves cut-side down at 375°F (190°C) for 40–50 minutes instead of boiling.
- Canned pumpkin shortcut: Use 1 cup of 100% pure canned pumpkin puree if fresh pumpkin is unavailable. Do not use pumpkin pie filling.
- Thickness: For a thicker, smoothie-style juice, skip the straining step. For a lighter, classic juice texture, always strain.
- Vegan option: Use maple syrup or agave nectar instead of honey.
- Make ahead: Juice keeps well in the refrigerator for 3–4 days in a sealed container. Always stir before serving.
- Freezing: Freeze in airtight containers or ice cube trays for up to 3 months.