Delicious recipes for autumn
Autumn time is pumpkin time. When the days get cooler again and the leaves turn brightly colored, many look forward to something very special again: the pumpkin. Most only know it as a soup, but the pumpkin has a lot more to offer. Especially in combination with coffee it develops completely new aromas. If you’re looking for a change from the standard pumpkin recipes, you’ve come to the right place. We have put together four recipes with pumpkin and coffee.
Pumpkin – round and tasty
The pumpkin originally comes from South and Central America and is traditionally grown there in a mixed cultivation with corn and beans. Botanists now know more than 800 varieties of the pumpkin. Similar to asparagus and strawberries, it is a seasonal vegetable. That’s why many are already looking forward to autumn. Then you can finally prepare and enjoy the pumpkin again.
It is best to store the pumpkin with the stem and skin. It can be kept for several weeks in the dark and cool cellar. If it has already been cut, you should store the pumpkin wrapped in foil in the refrigerator and consume within a few days. The pumpkin is so popular with many because it can be used in many ways. Whether sweet or savory, there is the perfect pumpkin recipe for everyone. Especially refined with coffee, classic pumpkin recipes get a new, exciting nuance.
Pumpkin Spice Latte
- 1-2 tbsp fine pumpkin puree
- 1 teaspoon Pumpkin Spice: spice mix (3 tablespoons cinnamon, 2 teaspoons ginger, 2 teaspoons nutmeg, 1 ½ teaspoon allspice, 1 teaspoon cloves)
- 2 tbsp agave syrup
- Milk for milk froth
- Mix the spice mixture with the agave syrup in a bowl to make the spice syrup.
- Then mix the pumpkin puree into the spice syrup.
- Now froth the milk and pour it into a tall glass.
- Finally, add the espresso and the pumpkin syrup mixture to the milk and decorate with cinnamon.
The delicious and autumnal Pumpkin Spice Latte is ready. Enjoy your meal!
Pumpkin Coffee Cake
What goes better with a cup of aromatic coffee than a juicy piece of cake? In autumn, it can also be a bit more unusual. So how about a pumpkin coffee cake that goes with the season?
- 200 g flour
- 100 g dark block chocolate
- 1 teaspoon cinnamon
- 1 packet of baking powder
- ½ teaspoon espresso powder
- 1 packet of vanilla sugar
- ½ teaspoon cardamom
- 1 pinch of star anise
- 50 g pumpkin seeds
- 150 g whole hazelnuts
- 5 eggs
- 350 g yellow or red pumpkin (uncleaned approx. 500 g)
- 230 grams of sugar
- 150 g butter
- Fat for the springform pan (28 cm)
- dark couverture as desired
- Preheat the oven to 180 degrees.
- Grate the block chocolate. Then mix with baking powder, flour, vanilla sugar, cinnamon, cardamom, espresso powder, star anise and a pinch of salt.
- Then coarsely grind the pumpkin seeds and hazelnuts in a blender.
- Now clean, peel and core the pumpkin. Grate finely with the kitchen grater.
- Now separate the eggs and beat the egg white to snow with a pinch of salt. Put briefly in the refrigerator.
- Mix the butter with the sugar until frothy and then fold in the egg yolks.
- Then mix the flour mixture with the butter and carefully fold in the egg whites. Stir in the grated pumpkin and nut mixture.
- Finally, put the dough in the greased springform pan and bake the cake on the middle rack for around 50 to 55 minutes.
- After the cake has cooled down, cover it with the dark couverture.
A juicy and spicy cake is ready for a cozy coffee chat in autumn. Delicious!
Which pumpkins are suitable for cooking?
If you want to prepare pumpkin at home, you should definitely make sure that it is an edible and not an ornamental pumpkin. You can easily use, for example, the Hokkaido, butternut squash or nutmeg squash for the pumpkin recipes.
The most popular pumpkin among the table pumpkins is the Hokkaido. It has a strong aroma, but is sweet and spicy at the same time. Therefore, it is equally suitable for sweet and savory dishes. The annoying peeling is no longer necessary.
As the name suggests, the butternut squash has a buttery, slightly nutty aroma. As a result, it also fits perfectly in desserts and main courses. The consistency of the pulp is rather soft and the skin can be easily removed.
Like the butternut squash, the nutmeg squash belongs to the musk squash. It tastes somewhat fruity and at the same time sour, which is why it is better suited for the preparation of sweet dishes. However, such a pumpkin can weigh up to 30 kilograms, which is why it is usually sold in pieces. The skin can be either dark green, brown, or deep orange. However, these must be removed before consumption.
Latte macchiato with pumpkin
This is a great recipe for all those who want to give the classic latte macchiato an autumnal touch.
- 150 ml of freshly brewed coffee
- 2 teaspoons of pumpkin puree or juice
- 1 teaspoon brown sugar
- 200 ml milk (whether cow or plant-based milk)
- 1 pinch of cinnamon
- 1 pinch of ground nutmeg
- First put the milk with the pumpkin puree in a saucepan and heat both.
- Then add the spices as you like.
- Finally, whip the milk until frothy and pour it into a tall glass with the coffee.
- Bottom up!
The combination of pumpkin and coffee also enchants your palate as a dessert. With the pumpkin tiramisu, you will rediscover the Italian dessert classic and get in the perfect mood for the golden season.
- 150 g Hokkaido pumpkin
- 250 g mascarpone
- 10 g of sugar
- 25 ml amaretto syrup
- 70 g ladyfingers
- ½ teaspoon cinnamon
- 125 ml of milk
- 100 ml cold espresso
- Cinnamon and cocoa powder
- To start, dice the pumpkin and cook it until soft for about 20 minutes. Then puree the cooled pieces.
- Then mix the pumpkin puree with the amaretto syrup and add the mascarpone, milk, cinnamon and sugar.
- Now layer the tiramisu: You start with a layer of ladyfingers.
- Then dip the underside of the sponge finger briefly into the espresso and place it in the mold. Now put some of the mascarpone cream on top. Then another layer of ladyfingers follows. Fill the mold in this way and finish with a layer of mascarpone.
- Now put the tiramisu in the refrigerator for at least an hour and dust it with cinnamon and cocoa before serving.
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The pumpkin is a real quick-change artist and goes perfectly with unfamiliar ingredients such as coffee. An intense espresso in particular is ideal as an opponent to the gentle pumpkin. Be brave and try out the new variations and pumpkin recipes soon.