Ingredients

SPICED PUMPKIN & GINGER SYRUP 

  • 240g pumpkin puree 
  • 220g light brown sugar 
  • 150g maple syrup 
  • ¼ tsp allspice 
  • ¼ tsp ground cloves 
  • ¼ tsp ginger power 
  • ¼ tsp ground nutmeg 
  • 1 tsp ground cinnamon 
  • pinch of flaky salt 
  • pint of water 

MAPLE SMOKED PUMPKIN SEEDS

  • Seeds from the pumpkin, cleaned and dried 
  • 1 tbsp maple syrup 
  • 1 tsp olive oil 
  • ½ tsp smoked paprika 
  • Good pinch flaky sea salt 

Method

MAKE THE SPICED PUMPKIN & GINGER SYRUP

  1. Hollow out your pumpkin, setting aside the seeds for snacking later.  
  2. Blend the pumpkin flesh into a puree.  
  3. Add the puree and remaining ingredients together, then whisk to combine into a smooth mix.  
  4. Add to a saucepan and simmer for 10 minutes, or until thickened into a syrup.  
  5. Set aside to cool fully.

MAKE THE MAPLE-SMOKED PUMPKIN SEEDS

  1. Pat the reserved pumpkin seeds dry, then toss with maple syrup, olive oil, smoked paprika and salt.  
  2. Roast at 180°C fan for around 12–15 minutes, stirring halfway, until crisp and golden.

BUILD THE PUNCH BOWL

  1. Hollow out your pumpkin.  
  2. Pop a drinks pouch with a tap inside the pumpkin and cut a hole for the spout. If you’re keeping things simple, pour the punch straight into the pumpkin and serve with a ladle.  
  3. Add 300ml spiced pumpkin & ginger syrup, 600ml cloudy apple juice, 200ml fresh orange juice and the juice of half a lemon. Give it a good stir.  
  4. To serve, fill your pint glass with ⅓ of the punch mix and top with an ice-cold Neck Oil.

Want to see it in action? Watch Hope make the Halloween Pumpkin Punch over on Instagram.

Watch on Instagram