Homemade Pumpkin Spice Syrup
Thermomix recipe: Homemade Pumpkin Spice Syrup. Ready in 80 minutes. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 1 Hokkaido pumpkin (1.2-2.0 kg, cleaned weight)
- For each 400 g of pumpkin puree:
- 600 g water
- 300 g brown sugar
- 200 g granulated sugar
- 30 g lemon juice
- 5 g ground cinnamon
- 1 g ground ginger
- Pinch of ground nutmeg
- 5 g vanilla extract
- Pinch of salt
Instructions
- Wash the Hokkaido pumpkin, cut it in half, and scoop out the seeds and fibrous strands. Do not peel the skin. Cut the pumpkin into 2-3 cm cubes.
- Place approximately 800 g of pumpkin cubes and 200 g of water into the mixing bowl. Cook for 15 min / 100°C / Speed 1.
- Strain the cooked pumpkin through the simmering basket, reserving the soft pumpkin in a large bowl. Repeat the previous step until all pumpkin is cooked.
- Add approximately 600-700 g of the cooked pumpkin (without water) to the mixing bowl. Blend for 30 sec / Speed 8, gradually increasing speed. Transfer the puree to a separate bowl. Repeat until all cooked pumpkin is pureed.
- If the total volume fits, return all pumpkin puree to the mixing bowl and mix for 10 sec / Speed 5 to ensure uniformity. Otherwise, mix well in a large bowl.
- Weigh the total amount of pumpkin puree. For every 400 g of puree, you will prepare one batch of syrup.
- For one batch of syrup, add 400 g of pumpkin puree, 600 g of water, 300 g of brown sugar, 200 g of granulated sugar, 30 g of lemon juice, 5 g of ground cinnamon, 1 g of ground ginger, a pinch of ground nutmeg, 5 g of vanilla extract, and a pinch of salt to the mixing bowl. Mix for 10 sec / Speed 4.
- Cook for 20 min / Varoma / Speed 2, with the simmering basket placed on the lid instead of the measuring cup to prevent splattering and allow evaporation.
- Pause and scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency.
- For a thicker syrup, cook for an additional 10-15 min / Varoma / Speed 2, with the simmering basket on the lid.
- Blend for smoothness for 30 sec / Speed 8, gradually increasing speed.
- To settle the syrup and prevent sticking, cook for 1 min / 90°C / Speed 1 (Reverse).
- Optional: For a clearer syrup, strain the hot syrup through a fine-mesh sieve or cheesecloth into a clean bowl.
- Carefully pour the hot syrup into pre-heated, clean bottles or jars using a funnel. Seal immediately and let cool completely before storing in the refrigerator.
- If less than 400 g of puree remains for a final batch, adjust the ingredients proportionally. For example, for 100 g puree: use 150 g water, 125 g sugar, 8 g lemon juice, 1 g cinnamon, a pinch of ginger, a pinch of nutmeg, 1 g vanilla extract, a pinch of salt. For 200 g puree: use 300 g water, 250 g sugar, 15 g lemon juice, 2-3 g cinnamon, 0.5 g ginger, a pinch of nutmeg, 2-3 g vanilla extract, a pinch of salt. For 300 g puree: use 450 g water, 375 g sugar, 22-23 g lemon juice, 4 g cinnamon, ~1 g ginger, a pinch of nutmeg, 4 g vanilla extract, a pinch of salt. Follow steps 7-14 for cooking and bottling the residual batch.
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