PUMPKIN SPICE & COFFEE SOUP
Discover our Autumn Delight: Spiced Pumpkin Soup with Coffee
Autumn has arrived with its vibrant colors and comforting flavors. Here, we've crafted a unique taste experience by blending the smooth richness of pumpkin with the comforting energy of coffee.
A Perfect Balance:
The spiciness of the pumpkin harmonizes perfectly with the subtle notes of coffee, creating a symphony of flavors that awaken your taste buds. Each sip is an invitation to an unprecedented taste journey, where earthy undertones blend harmoniously with the warmth of coffee.
A Source of Comfort:
Whether it's to warm you up after a chilly day or to treat yourself to a moment of sweetness, our Pumpkin Spice & Coffee Soup is here to envelop you in a warm embrace.
How to Enjoy:
Serve it in your favorite bowl, sprinkle 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 ambiance of autumn. Come experience this unique culinary delight with us today!
2 C pumpkin slices (1 medium-sized sugar pumpkin)
1tbs olive oil
1tbs of ground coffee
large pinch of sea salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup maple syrup
1 cinnamon stick
1C Lucia Mamani 94 celcius pour over (or filter) coffee
1 C vegetable broth
1/2 - 1 cup heavy cream (or coconut cream for a vegan alternative)
Sea salt and pepper to taste
CANDIED PUMPKIN SEEDS
1C pumpkin pepitas (shelled pumpkin seeds)
1. Preheat your oven to 375°F.
2. Gut and cut the pumpkin into 2” slices.
3. Toss them with olive oil, ground coffee, ginger, nutmeg and salt.
4. Spread the seasoned slices on a baking sheet and roast in the preheated oven for 35-40 minutes or until
they are tender and slightly caramelized.
5. In a medium pot, combine maple syrup, and the cinnamon stick. Bring this mixture to a boil and let it
infuse for about 5 minutes. Remove the cinnamon stick.
6. Make a pot of coffee using the Lucia Mamani beans from 94 celcius.
7. Add the roasted pumpkin, Lucia Mamani pour-over coffee, vegetable broth, heavy cream (or coconut
cream) and bring the soup to a simmer.
8. Blend until smooth and creamy.
9. Season with sea salt and pepper to taste.
10. Serve the coffee-infused roasted pumpkin soup hot, garnished with a drizzle of cream and candied
1/2C whole pumpkin seeds
1/2C maple syrup
1/2tsp sea salt
1tbs ground coffee, preferably Lucia Mamani from 94 celcius
pinch of ground cinnamon
pinch of ground ginger
pinch of ground nutmeg
Recette développé pour :
1. Preheat oven to 325°F, middle rack.
2. Line baking sheet with parchment paper.
3. Combine pecans, pumpkin seeds, ground coffee, spices and salt in a large bowl.
4. In a saucepan, melt butter over medium heat.
5. Add maple syrup, stir, and increase heat to medium-high.
6. Reduce syrup for 7-10 mins until thickened.
7. Pour syrup over seeds, stir to coat.
8. Spread mixture on parchment-lined sheet, bake 15-20 mins, stirring halfway.
9. Remove when coating starts to crystallize; if not stir again and, bake 5 more mins.
10. Cool on sheet, then transfer to an airtight container.