PUMPKIN SPICE & COFFEE SOUP
Discover our Autumn Delight: Spicy Pumpkin Soup with Coffee
Autumn has arrived with its shimmering colors and comforting flavors. Here, we've created a unique taste experience by marrying the velvety sweetness of pumpkin with the comforting energy of coffee.
A Perfect Balance:
The spiciness of pumpkin blends perfectly with the subtle aromas of coffee, creating a symphony of flavors that awakens your taste buds. Each sip is an invitation to an unprecedented taste journey, where earthy notes mingle harmoniously with the warmth of coffee.
A Source of Comfort:
Whether warming you up after a cold day or offering you a moment of sweetness, our Pumpkin Spice & Café soup is there to wrap you in a warm embrace.
How to enjoy:
Serve it in your favorite bowl, sprinkle with a little cinnamon for an extra touch of autumnal magic, and savor each spoonful with delight.
Let yourself be seduced by this unexpected fusion of flavors that will awaken your senses and transport you into the enchanting atmosphere of autumn. Come and enjoy this unique culinary experience with us today!
Ingredients
- 2 cups pumpkin slices (1 medium sweet pumpkin)
- 1 tablespoon olive oil
- 1 tablespoon ground coffee(the finest 94 Celcius coffee beans)
- A large pinch of sea salt
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
- 1/2 cup maple syrup
- 1 cinnamonstick
- 1 cup coffee brewed at 94 Celcius
- 1 cup vegetable broth
- 1/2 to 1 cup cooking cream (or coconut cream for a vegan option)
- Sea salt and pepper to taste
Method:
- Preheat your oven to 190°C.
- Empty and cut the pumpkin into 5 cm slices.
- Mix witholive oil, ground coffee, ginger, nutmeg and salt.
- Spread the slices out on a baking tray and roast for 35-40 minutes until caramelized.
- In a saucepan, combine the maple syrup and cinnamon stick. Bring to the boil and leave to infuse for 5 minutes, then remove the cinnamon.
- Make a coffee with 94 Celcius coffee.
- Add roasted pumpkin, coffee, vegetable broth and cream to saucepan. Bring to the boil.
Pumpkin seed candy:
Ingredients:
- 1 cup pecans
- 1 cup pepitas (pumpkin seeds)
- 1/2 cup whole pumpkin seeds
- 1 tbsp. butter
- 1/2 cup maple syrup
- 1 tbsp ground coffee (the best 94 Celcius coffee beans)
- A good pinch of cinnamon, nutmeg and ginger
- 1/2 tsp. sea salt
Method:
- Preheat oven to 325°F.
- Line a baking sheet with parchment paper.
- Mix pecans, pumpkin seeds, ground coffee, spices and salt.
- Melt butter over medium heat, add syrup and reduce until thickened.
- Coat the nuts with the syrup mixture and spread out on the baking sheet.
- Bake for 15-20 minutes, stirring halfway through. Leave to cool, then store in an airtight container.