Spicy pumpkin syrup
Quick and easy homemade spiced pumpkin syrup. Perfect for your coffee in the autumn-winter season.
Ingredients
- 350 g brown sugar
- 2 cs vanilla sugar
- 380 g Water
- 200 g pumpkins baked
- 20 g freshly squeezed orange juice
- 4 kk cinnamon ground
- 2 kk cloves ground
- 1 kk ginger ground
- 1/2 kk nutmeg ground
- 1/4 kk cardamom ground
Instructions
- Measure out the water, add the brown sugar and vanilla sugar, and make a sugar syrup. Then add the roasted pumpkin.
- Season with the spices and add the freshly squeezed orange juice. Then strain the syrup through a fine mesh sieve and pour into a clean, sterilised jar.
- I use the leftover spiced pumpkin puree to make pumpkin kugel, or if I don't want to bake, I mix it with natural yoghurt and make delicious spiced pumpkin yoghurt. It sounds strange, but it's delicious.
- The pumpkin syrup will keep for about 1-2 weeks in the fridge. We tend to use it up in that time, but feel free to halve the portions in the recipe if it's too much for you.
Video
Notes
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