🍰 Desserts

Tikva Varena s Orehi — Bulgarian Boiled Pumpkin with Walnuts

Tikva Varena s Orehi is one of Bulgaria’s most beloved traditional desserts — tender, melt-in-your-mouth pumpkin cubes gently simmered until soft and sweet, then topped generously with crushed walnuts and a sprinkle of cinnamon. Naturally sweetened by the pumpkin itself, with warm, comforting flavours that feel like home. Light, wholesome, and naturally plant-based — enjoyed throughout autumn and winter!

Shared by harzel

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Time

35 min

Serves

Difficulty

easy

🛒 Ingredients

#Pumpkin Base;
800 g pumpkin or winter squash — peeled, seeded, cut into 3–4 cm cubes
150–200 ml water — just enough to barely cover the pumpkin
2–3 tbsp sugar or maple syrup — adjust to taste (pumpkin varies in sweetness)
½ tsp ground cinnamon — plus extra for serving
1–2 pinches of vanilla powder or a slice of lemon peel — optional, classic touch
#Topping;
60–80 g walnuts — roughly crushed or chopped
Extra cinnamon — for dusting
Optional: 1 tsp powdered sugar or a drizzle of pekmez (grape molasses)

👩‍🍳 Instructions

1
Prep the pumpkin: Peel and seed the pumpkin. Cut into even-sized cubes so they cook uniformly. Place in a wide, shallow pot.
2
Simmer gently: Add water, sugar, cinnamon, and vanilla or lemon peel. Bring to a very gentle boil over medium-low heat. Do not boil vigorously — pumpkin should soften slowly without breaking apart.
3
Cook until tender: Simmer uncovered or loosely covered for 20–25 minutes until the pumpkin is soft and easily pierced with a fork. Most of the water should evaporate or be absorbed — there should be no excess liquid. Turn off heat before it turns mushy!
4
Rest & absorb: Let the pumpkin cool slightly in the pot — it continues to absorb flavour and firms up as it cools. Best served warm or at room temperature, not piping hot.
5
Serve: Transfer to a serving bowl or individual plates. Top generously with crushed walnuts and a final dusting of cinnamon. Drizzle a little pekmez or sprinkle powdered sugar if you like it sweeter. Enjoy!