When you live in France, you miss out on a lot of cultural phenomena that happen in the US. And so I was surprised to hear of the “Pumpkin Spice Lifestyle”, wittily satirized recently in this Washington Post Article: I Used Every Pumpkin Spice Product I Could Find for a Week. Now my Armpits Smell Like Nutmeg. Read it for a good chuckle. Then treat your dog to a pumpkin spice dog biscuit (yes, they exist).
I totally missed the Pumpkin Spice Latte craze; I may be the last American who has never tasted one. So I decided I’d just have to make my own. (There are some Starbucks in Europe of course, they are unavoidable on this planet; but I prefer to give my business to the small French cafés).
The French are big on pumpkins, there are many varieties of potiron in the markets now: plump and round or gourd shaped, pale yellow or bright orange. They don't carve them, they eat them. My neighbor Jean-Marie grows them, his big-leafed vines snaking over the stone wall between our houses--see his prize Great Pumpkin, above. I cook with them all the time, mostly soup, or I roast big chunks of them. But pumpkin purée in a can? The French would be horrified.
And so it was I set off on my Pumpkin Spice Latte adventure. I am probably the only cook ever to cook a fresh pumpkin for this purpose, but c’est la vie.
I used the latte recipe from The Kitchn blog. Not bad, but then I’ve never tasted the Starbucks original (which has no real pumpkin in it, by the way). Next time I make it, I think I would add an extra teaspoon of cinnamon, and one more tablespoon of purée. The black pepper was an inspired addition.
Here’s one tip: The recipe makes two, and I cut the sugar in half for Ron, who takes his coffee black. Then I added a splash of maple syrup to mine after I added the coffee, which was quite delicious (it’s dessert after all!).
Making your own Pumpkin Spice Latte takes a bit of time, definitely a project for the first chilly and rainy fall day, and perfect to drink by the fire, as we did. BUT my best discovery was: the wonderfulness of having a whole bunch of fresh pumpkin purée in the frige! It puts the canned stuff to shame. Here's what to do with it: put some in your pancakes, or your biscuits, or your muffins. Make spiced pumpkin butter spread for toast. Serve it as a side with butter, salt and pepper. Make soup, as I did, with the recipe below. And have a Happy Pumpkin Spice Season!
PS Update, I've just read that Pumpkin Spice is SO over. Next up: the "Maple Pecan Lifestyle". Stay tuned!
RECIPE: Pumpkin Soup on the Fly
We love pumpkin soup, and I particularly like it because I don't have to even glance at a a recipe. I had about 2 cups of fresh pumpkin purée left over to make soup and here is what I added:
a generous pinch of: salt, cumin, cinnamon, nutmeg, cardamon, and cayenne pepper
a small can of coconut milk
the juice of a large orange
a big pinch of brown sugar
a generous splash of brandy
Taste as you go to see what it needs. Ideally it is a bit spicy with a hint of sweetness.
Then I thinned it down to the right consistency for soup. To thin it you can stir in some broth, orange juice, pineapple juice, milk, cream, coconut milk, or water.
Serve it hot with a dollop of sour cream or creme fraiche if you like, and some chopped chives.
In the COMMENTS: Morning buns, or All Day buns, as Colleen suggests? Debbie has a good shortcut recipe, and Natalia notes that Williams Sonoma sells frozen croissant dough. Excellent! Vicky tried puff pastry, another good idea. Morning buns have traveled as far as Sydney, according to Lee; and Paula, I think you had the very first morning bun! Suzanne, I don't use shortening in biscuits, only butter, recipe here. Love the caramel apple crossants, sounds like an inspired variation.
Favorite READS: Language lovers, here's a blog with a twist, that might interest you: Le Mot Juste en Anglais. It's a blog for Francophones interested in all things English. It's in French, and the contributors are international. There are interviews, book reviews, humor--if you want to read in French, there's plenty here to hold your interest.
