Pumpkin butter

To spread for breakfast or as an aperitif, discover pumpkin butter. Prepare a pumpkin puree either in a steamer basket or directly in the Thermomix: cook the pumpkin flesh cubes in a little water with 2 tablespoons of cashew nuts: mix. Take 900g and add: 100ml of apple juice + 6 tablespoons of cane sugar + 3 tablespoons of maple syrup + 1 teaspoon of vanilla + 2 teaspoons of cinnamon and the juice of 1/2 lemon (or orange for variation). Cook everything together in a saucepan or in the Thermomix bowl, and stir often to prevent sticking, for 20 to 30 minutes. Mix everything! Pumpkin butter can be stored in a jam jar in the refrigerator for 1 to 2 weeks.