Rich tasting pumpkin strings broth

Autumn I.P.A., serves 4

Skin-to-seed is what we were after when developing comforting Autumn I.P.A. recipes. So don’t waste those stringy bits in the middle; boiled into a simple broth it’s the ideal botanical base for a warming soup or our hearty ragu stuffed pumpkin roast.
Lowlander Botanical Beers_Recipe_Beerpairing_Autumn I.P.A._Pumpkin Strings Broth


  • Strings of 1 medium (sugar or butternut) pumpkin
  • 2 onions, quartered
  • 4 carrots, cut in large chunks
  • 2 celery stalks, cut in half
  • 2 cloves of garlic, lightly crushed
  • 4 sprigs parsley
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • 2 bay leaves
  • 3 dried red chilis (or ½ tsp of chili flakes)
  • 3 black peppercorns, lightly crushed
  • 2.5 L cold water

This is how you make it  


  1. Put strings (with or without seeds) in a large pot. 
  2. Add all other vegetables and spices, cover with cold water.
  3. Bring to a boil, then reduce heat and simmer for about 60 minutes or until the broth has a rich taste. 
  4. Strain (compost the scraps), done! 


TIP: make stock using leftover vegetables. If you haven’t used the skin of the pumpkin yet: why not throw it into your broth too?