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Pumpkin Bonbon

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A great vegetable dessert that will satisfy your sweet tooth! The pumpkin bonbons from 2-Michelin star restaurant Mugaritz by Chef Andoni Luis Aduriz have a crunchy outside with a soft texture inside and are soaked in syrup. The crispy and translucent shell is obtained by soaking the pumpkin cubes in Calx for 3 hours before cooking them in syrup.

The pumpkin bonbons are a typical Argentinean dessert but they have a different name there: "Zapallo en Almíbar" or simply pumpkin in syrup. They are usually served cold with optional whipped cream. At Mugaritz, this treat is served warm with sweet potato and vanilla cream and mascarpone and coffee cream. I prefer them cold with a little sea salt. Enjoy!

Pumpkin bonbon Mugaritz Luis Andoni Aduriz


- 1kg (35 oz) pumpkin

- 4l (135 fl oz) water

- 40g (1.4 oz) Calx

- 660g (23 oz) sugar


1- Peel the pumpkin and cut it into 3 cm cubes.

2- Dissolve the Calx in 2l of water and immerse the pumpkin in the solution, stirring gently every 10 mins.

3- Remove after 3 hrs and wash with water.

4- Prick the cubes with a fork.

5- Mix the sugar with 2l of water and bring to a boil.

6- Add the pumpkin cubes and simmer for 2 hrs.

7- Leave to cool in their syrup.

8- Store them in the fridge until serving time.


  • araata

    I bought Calx months ago and had no idea what to do with it. Made these last night with butternut squash because I couldn’t find pumpkin and they were insanely good! Worth every minute of prep. Completely blew my guests away. Thanks for posting a recipe for this ingredient!

    • QuantumChef

      Glad you liked it!

  • Maikeru

    Is there anyway we can substitute calx because we’re doing this for a project but I don’t think we can are allowed to use calx

  • Derek

    Is the syrup critical in forming the crunchy shell? Could this be done with a flavorful savory broth instead of the syrup?

    • QuantumChef

      I have not tried it but my understanding is that it is not necessary. However, cooking in a broth may not result in a crunchy shell. If it doesn’t work you may want to try other cooking method such as baking.

    • Jimena G

      The syrup isn´t critical. The crunchy shell forms with the calx solution. So, the stiffness of the shell will depend on the time the pumpkin cubes spend in the solution. But the typical Argentinean dessert is served with the syrup.

  • Anna Wisner

    Should the bonbons be stored immersed in the syrup?

    • QuantumChef


  • Tom Snyder

    Two questions; when you prick the cubes with a fork, how deeply and how many times per side? Also, can the syrup be flavored, perhaps with traditional pumpkin pie spices?

  • Joshua Mervis

    Looks awesome! Trying it today, looks exciting – any “traps” to avoid?

  • Bruce S.

    Made these for a pre-Thanksgiving dinner and they were awesome! Everyone was incredibly impressed. I used both sweet pumpkin and butternut squash, but only served the butternut bonbons as they had better color, texture and taste. Additionally, the toothpick pricks were not apparent on the squash but visibly stood out on the pumpkin. We tried it cold, with a bit of ghost chili salt, as well as warm with a vanilla creme gel. Definitely preferred the bonbons warm.

    • QuantumChef

      Glad you liked them!

  • Manish Shadija

    Hi, What is Clax as i am looking this to use in INDIA. Please suggest

    • QuantumChef

      We ship to India, you can just place the order online.

      • wwittman

        except it seems permanently out of stock

  • Alida Saxon

    “store them in the fridge until serving time”
    Are they to be stored in their syrup?

    • QuantumChef