Atole de Calabaza (Pumpkin Gruel)

Ingredients:
1 medium-sized pumpkin
1-2 cups of brown sugar, or 1-2 piloncillo cones
1 quart of milk
cinnamon sticks
pinch of star anise

Directions:
Cut the pumpkin into wedges and remove the seeds. Boil with cinnamon sticks until soft. Remove the skin if desired. Blend the pumpkin until creamy. Boil it again, this time adding the quart of milk (you can add more or less to make a thinner or thicker atole), the brown sugar (again, you can vary according to your desired level of sweetness) and the pinch of star anise. Boil on low heat until the mixture is thoroughly combined. Serve with a cinnamon stick as a garnish.

See the video recipe

Recipe courtesy of Hispanic Kitchen member Sarah Menkedick


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