Carrot–Pumpkin Juice for Winter
The juice turns out aromatic and thick, with pulp. The pulp may settle to the bottom of the bottle, which shows it’s natural and contains no artificial colorants. So shake the juice before drinking. Pumpkin–carrot juice is especially good chilled.
Updated : 09 March, 2026
Easy
About 1 hour.
Ingredients
500 grams
Carrot
500 grams
Pumpkin
70 grams
Sugar
4 tablespoon
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make carrot–pumpkin juice for winter? Use fresh-harvest pumpkin - it will be juicier than last year’s. The carrots should also be tasty and sweet. Rinse the vegetables under running water. I use freshly squeezed lemon juice, but store-bought is fine too.
Step 2
Peel the carrots and cut into medium pieces. Put them into the blender cup.
Step 3
Peel the pumpkin and remove the insides (seeds). I find it convenient to peel with a vegetable peeler, but a knife works too. A regular tablespoon works well for scooping out the seeds.
Step 4
Cut the pumpkin into medium pieces as well.
Step 5
Add the pumpkin to the blender cup. You can use a juicer instead of a blender (that would be ideal).
Step 6
Blend into a smooth purée. The purée will be thick, which makes sense - pumpkin and carrots aren’t the juiciest vegetables.
Step 7
Set a colander lined with two layers of dense cheesecloth and pour in the purée.
Step 8
Squeeze out the juice. I got about 500 ml (about 2 cups). Try to extract as much juice as possible while keeping enough pulp. If you clarify the juice too much, it won’t look nice: the pulp will settle and the top will be clear, as if watered down.
Step 9
Save the pulp to adjust the juice thickness later; the rest can be used in cooking, for example in millet porridge.
Step 10
Pour the pulpy juice into a heavy-bottomed saucepan and bring to a boil over low heat. Check the thickness. At this stage you can add some reserved pulp if you squeezed very thoroughly and removed too much.
Step 11
While the juice comes to a boil, sterilize the bottles (or jars) in any convenient way. Here’s how I do it: I pour about 1 cm (½ in) of tap water into each bottle and heat in the microwave for 3 minutes at 800 W - the water should boil. Simply pour boiling water over the lids.
Step 12
Add lemon juice to the boiling juice.
Step 13
Add sugar. Skim off any foam. Cook for 2-3 minutes more until the sugar dissolves completely. Taste the drink - you can add more sugar. Move on to the next step.
Step 14
Pour the juice into bottles and seal with lids. I ended up with 2 bottles of 300 ml each. Turn the bottles upside down and wrap in a warm blanket until completely cool. Then store in a cool pantry.
Author note
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