1 Small Pumpkin, peeled & cubed
3 tbs Maple Syrup
1 & 1/2 cups/300g caster sugar
1 & 1/2 cups/360ml water
Thumb-sized Piece of Ginger, halved
1 Small Cinnamon Stick
1/4 tsp Ground Nutmeg
1 tbs Vanilla Extract
MethodWatch Tutorial Video
Place the cubed pumpkin into a medium saucepan and cover over with water.
Pop a lid on the pan then place the pan over a medium heat.
Meanwhile, in another saucepan add the sugar, water, ginger, cinnamon, nutmeg, vanilla & star anise, then bring the mixture to a rolling boil to infuse.
When the pumpkin is cooked blend it into a smooth purée with a little of the cooking liquid.
Add 1/2 cup of the pumpkin purée to the sugar/water syrup mixture. Left over pumpkin can be made into a soup by adding vegetable stock & seasonings.
Simmer the pumpkin syrup for 5 minutes, or until it has thickened to a light glaze like consistency. (The syrup does thicken once cool so don’t over thicken it)
Pass the syrup through a sieve into a bottle of your choice.
Once cool use the syrup to make delicious pumpkin spiced lattes.
The syrup can be stored in a sealed bottle in your cupboard for a couple of months.