Roasted Pumpkin Syrup Recipe

Use this luscious mix as a glaze for snacks, addition to chai, topping for pastries or a sweet mix-in for your fall cocktails.

article image
by Adobe Stock/creativefamily

Ingredients

  • 600 g (1 lb 5 oz) pumpkin (winter squash), skin and seeds removed, cut into 4 cm (1 1/2 in) cubes
  • 100 g (3 1/2 oz) brown sugar
  • 200 g (7 oz) caster (superfine) sugar
  • 1 cinnamon stick

Directions

  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and roast the pumpkin for 45 minutes.
  • Make a sugar syrup by combining the sugars with 650 ml (22 fl oz) water in a saucepan and stirring over a medium heat until dissolved, about 5 minutes.
  • Once the pumpkin is roasted, transfer to a food processor or high-speed blender and blitz to a smooth purée. Pour into another saucepan, add the sugar syrup and cinnamon stick, mix well and simmer over a medium heat for 15 minutes.
  • Strain the syrup and transfer to a sterilised glass bottle. Store in the fridge for up to 2 weeks.
PRINT RECIPE

Growing up, I was always confused by the crossover between sweet and savoury flavours. I didn’t understand the idea of a savoury pumpkin (winter squash) scone (biscuit), and certainly couldn’t comprehend the idea of a pumpkin pie. That was until I lived in Canada and got to experience my first Thanksgiving meal. We were treated to a pumpkin pie and, in a moment, I understood it all. This is, quite simply, a syrup that recreates the flavours of that pie.

Makes approximately 500 ml (17 fl oz/2 cups)

Glass of tasty pumpkin coffee on table, closeup

For Another Day:

Online Store Logo
Need Help? Call 1-800-234-3368