Pumpkin Spice Latte

Ingredients for 3 servings:

• 200 g Hokkaido pumpkin(s) (amount corresponds to approximately 1/4 pumpkin)
• 1 piece(s) ginger root
• 3 tbsp brown sugar
• 1 tsp nutmeg powder
• ½ tsp turmeric powder
• 1 pinch of cinnamon powder
• 1 pinch of allspice powder
• 150 ml milk or coffee, hot
• 1 shot of whipped cream
• 1 tbsp, heaped cream, whipped
• 1 tsp maple syrup
• 1 tsp brittle (pumpkin seed brittle)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash and slice the ginger. Wash and dice the pumpkin, then cook with the ginger slices in a little water for about 20 minutes. Drain the water and discard the ginger slices. Purée the pumpkin slightly with an electric blender. Mix in the sugar and spices, continue puréeing, and slowly add milk or coffee, or both, along with a dash of cream to taste. Continue blending until frothy. Pour the drink into a drinking vessel. If you like, you can top with whipped cream and garnish with maple syrup, pumpkin seed brittle, or something similar.