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
A large pinch sea salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup maple syrup maple syrup
1 cinnamon stick
1 cup Lucia Mamani 94 Celcius coffee or our finest coffee beans
1 cup vegetable stock
1/2 to 1 cup cooking cream (or coconut cream for a vegan option)
Sea salt and pepper, to taste
METHOD:
1. Preheat your oven to 190°C.
2. Empty and cut the pumpkin into 2" (5 cm) slices.
3. Mix with olive oil, ground coffee, ginger, nutmeg and salt.
4. Spread the seasoned slices on a baking sheet and roast in a preheated oven for
35 to 40 minutes, until tender and lightly caramelized.
5. In a medium saucepan, combine the maple syrup and cinnamon stick. Bring to the boil at
and leave to infuse for about 5 minutes. Remove the cinnamon stick.
6. Prepare a coffee pot using Lucia Mamani 94 celsius coffee beans.
7. Add roasted pumpkin, infused Lucia Mamani coffee, vegetable broth, and cream (or
coconut cream) to saucepan and bring soup to a boil.
Pumpkin Seed Candy
INGREDIENTS:
1 cup pecans
1 cup pepitas (shelled pumpkin seed)
1/2 cup whole pumpkin seed
1 tbsp. tbsp butter
1/2 cup maple syrup
1 tbsp ground coffee beans, Lucia Mamani 94 celcius
A good pinch cinnamon powder
A good pinch nutmeg powder
A good pinch ginger powder
1/2 tsp sea salt