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.
9 thoughts on “The Great Pumpkin Comes to France”
Sounds like a wonderful quick soup–we often have curried pumpkin soup with coconut milk and curry. I too am a lover of all things French and my love of France has infused my life with joy and beauty–BUT, don’t be quick to dismiss pumpkin puree in a can–it is wonderful, flavorful and handy to us–when you don’t feel like spending a lot of time getting the pumpkin ready, you will find it every bit as good!
My French conversation group had quite a discussion about “potiron” or “citrouille” and never did quite determine which word meant pumpkin as we know it. I see you opt for “potiron” and that is what I’ll say from now on should it come up again! 😉
I’m originally from a small town in Georgia USA and hate StarBucks, but absolutely adore the coffee in French cafès and homes. Perhaps that is one of the many reasons we moved to a small village in the southwest of France a little over a year ago. I also love their potiron soup. We had dinner (again) with the family of our construction/renovation person and had a delicious potiron soup. It was only a tiny part of the five hour meal that is so common here! I enjoy your blog.
You are not alone. I never have had a pumpkin-spice latte. In fact, i’ve set foot in a Starbucks only twice!”
Lynn,Starbucks is not going to get any applause from me!Even when I was considerably younger and more active,their frappaccinos glued 10 ugly pounds
On me! NOOOPE!!!C’est fini!!!
We are huge pumpkin fans and oh!Your wonderful soup recipe sounds divine!(THANK YOU!!)
My belle mere had a favorite way to serve pumpkin,it also could double as a dessert.The pumpkins she used were white skinned with yellow flesh.
Slice cleaned pumpkin into wedges and cut wedges into large squares.
Bake in a preheated oven(about 375),covered,till flesh is tender when pierced with a fork.Uncover.on top of each square sprinkle 2 generous tablespoons sugar;over top of sugar place about 2 tablespoons water.
Place under preheated broiler till caramelized.
Yum.
I had my first Starbucks Pumpkin Spice latte just last weekend. Yes, I’m behind in that trend but frankly I wasn’t impressed. The only time I get a Starbucks is when I’m in an airport & they are expensive. I drank about half of and poured the rest out.
I think my comment on the “all day buns” was that I’d be wearing those buns all day on my bum as well as my hips.
Agree – never have had pumpkin latte , never visit Starbucks in France or the US.
Lynn, the pumpkin soup recipe sounds delicious! I’ll have to try it. My son, who lives in France, enjoys making stuffed pumpkin for dinner parties. He varies the filings, sometimes adding meat, but often making it as a well-seasoned vegetarian dish. Since it is baked in the pumpkin, it’s a lovely presentation. His guests are always impressed.
Lynn,
I’m with Ron on the sweetened coffee and I, too, have never had any flavored coffee at Starbucks (and only buy coffee there when I have no other immediate choices, which is seldom these days in Sacramento–much like Seattle in that respect). But I have had veloute de potiron. The most memorable was in Nimes. I remember everything about it–where I sat, who sat with me, what it looked like, how tormented I was to get to the bottom of the bowl. It was heaven.
I have two small pumpkins from the garden that I’m just dying to cut into for the same purpose. And soon, I’ll do just that.
I know my response is late by comparison with others. But no less heartfelt. And by the way, I wish you a lovely Thanksgiving when the day comes soon. I can’t imagine it’ll be like home in the U.S., but Thanksgiving nonetheless. A few years ago, we had Thanksgiving in St. Raphael at a wonderful restaurant facing the sea. The food was, as you can imagine, superb. Every bite and sip.
Chris