If you put it in a sterilized glass and keep it in the fridge, your syrup can keep up to 2 weeks.
By Rikke Oestergaard
As I avoid processed sugar as much as I can, I use agave for this recipe. You can no problem replace it with a normal sugar syrup, though I think it’s a win-win situation with agave.
- 120 grams of pumpkin flesh
- 300 grams of agave syrup
- 3 teaspoons of cinnamon
- 1 teaspoon of all spice
- ½ teaspoon of ground cloves
- ½ teaspoon of ground ginger
- Cut your pumpkin into even size pieces and steam. If you have a steamer, use that. I don’t, so I put the pumpkin in a metal sieve and steam it in a normal pot with the lid on and a little bit of water in the bottom. Make sure the pumpkin isn’t touching the water, as it will start loosing it flavour into the water.
- When the pumpkin is soft, blend it with a hand-blender or in a food-processor until completely smooth.
- In a clean, dry pot add the 300 grams of agave syrup and all the spices. Cook on very low heat for about 3 minutes. Add in the pureed pumpkin and cook for another 2-3 minutes. Don’t let it boil, it just needs to heat through and take on all the flavours.
- Sterilize a jar by scolding it with boiling water.
- Pour the syrup through a fine mesh sieve into the sterilized jar. This will get rid of any impurities or pieces of pumpkin. Seal immediately and leave in the fridge to cool.
- Add 1-2 tablespoons of syrup to your latte, or whatever amount you think it needs to satisfy your sugar craving!
As a Dane with an international outlook, Rikke's recipes covers every cuisine in the world, but with a classic, warming and clean Scandinavian twist. She cooks seasonal, organic and economical food, blogs at 02acres.com and believes she might have been born 50 years too late.