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.
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