itsnandi

Pumpkin season is ON

[gastronomy] [recipe] [recipes]

I’ve been making pumpkin spice purée for years now, with decent results. My method follows.

Ingredients

  • good, ripe organic pumpkin
  • sugar
  • ground ginger
  • ground cinnamon
  • ground nutmeg
  • ground cloves

The spices go in step by step, ratios explained below. Spices differ by brand and by country, so any fixed recipe is misdirection.

Method

  1. Cut the pumpkin into big chunks and put it in the oven for a good 40-45 minutes, until you see strong marks of caramelised sugar.
  2. Let it rest.
  3. Put 5-7 tbsp sugar on the stove and start caramelising. Don’t wait until it’s done, add 300-400ml water halfway.
  4. Wait until the caramel dissolves, keeping the gas on a low setting.
  5. Peel the baked pumpkin and add it to the caramel syrup.
  6. Add 2-4 full teaspoons of ginger powder. If the ginger is hot and spicy, use less.
  7. Add the same amount of cinnamon.
  8. Add half that amount of nutmeg, or slightly less. If it’s strong, use a bit less.
  9. Add half or slightly less of ground cloves.
  10. Blend it into a smooth paste.
  11. After blending, adjust the flavour if needed. Sometimes extra ginger helps.

Notes

Careful with the cloves. Too much spoils the blend easily. The other spices forgive overdoing it.

Serving: 1 tablespoon of purée to 2dl of milk, plus an espresso shot.

Published for a friend, m8 🎃🎃🎃