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Our Favourite Autumnal Recipes

Here at Upper Street HQ, we're feeling pretty festive. Yes, it probably is too early for Christmas (we can't help it, it's suddenly got really cold and all our Christmas stock has arrived) but it's definitely not too early for PSL season - yup, you did hear that right - the infamous Pumpkin Spiced Latte makes it's comeback around this time of year, so we decided to share our favourite PSL season (autumn) recipes with you.

WARNING: you'll be peckish after reading this. 

1. The ULTIMATE Pumpkin Spiced Latte

*no description needed*

- Place 2 tsp pumpkin purée into a large heatproof glass.

- Add a pinch each of cinnamon, ginger and nutmeg.

- Stir in a 30ml espresso coffee shot.

- Heat 250ml milk of your choice in a saucepan until steaming and frothed.

- Pour the hot milk into the heatproof glass and top with froth.

- Stir to combine then dust with more cinnamon before drinking.

 

2. Delicious Butternut Squash & Pumpkin Soup 

A hearty and warming wintery soup, it's SUCH a nice colour too...

- 700g of Pumpkin 

- 300g of Butternut Squash

- 3 Cloves of Garlic

- 1 White Onion, Roughly Diced

- 3 Tablespoons of Olive Oil

- 1 Teaspoon of Cumin

- 1 Teaspoon of Ground Ginger

- 1 Teaspoon of Turmeric

- 750ml of Stock (Veg or Chicken)

- Handful of Pumpkin Seeds

- Salt & Pepper to Serve

Scoop out, peel and chop your pumpkin and squash into cubes. This is a bit tedious so if you’re short on time buy it already prepared.

Lay the cubes out in a roasting tin, drizzle with about a tablespoon of olive oil and a sprinkle of coarse salt. Add the three garlic cloves (still in their skins) and toss it all around. Roast at 200’C for about 30 minutes until soft.

About 25 minutes in, put a large pot on medium heat and add about two tablespoons of olive oil. Sprinkle in the spices and let them sizzle for a minute or two.

Dice the onion and add it to the pot, letting it sweat for a few minutes, stirring regularly until they’ve gone translucent and soft. Pour in your stock.

Take the roasted pumpkin and squash out of the oven, squeeze the garlic cloves out of their skins and add everything to the pot. Let it simmer away for about ten minutes.

Add everything to your blender, either in batches or all at once depending on the size of your blender and blitz until smooth and creamy. Add it all back to the pot and let it simmer while you toast the pumpkin seeds. Add them to a pan on medium/high heat and toast them for a few minutes until they’re nice and plump.

Serve with salt and pepper, a sprinkling of pumpkin seeds and a drizzle of olive oil.

 

3. Perfect Pecan Pie

So we may be a British homeware brand but we'll go a little American sometimes, especially for the perfect Pecan Pie...

For the pastry:
- 175g plain flour

- 15g icing sugar

- 75g diced butter

- 1 large egg yolk

For the filling:
- 25g butter, softened

- 175g light muscovado sugar

- 3 large eggs

- 200ml maple syrup

- 1 tsp vanilla extract

- 150g pecan halves

To make the pastry, measure the flour and icing sugar into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

Add the egg yolk and 1 tablespoon cold water and mix until it comes together to form a firm dough.Wrap in clingfilm and leave to rest in the fridge for about 30 minutes. Preheat the oven to 200°C/fan 180°C/gas 6.

Roll out the dough on a lightly floured work surface and use to line a 23cm loose-based fluted flan tin. Prick the pastry all over with a fork, line with non-stick baking parchment or foil and fill with baking beans. Bake blind in the preheated oven for 15 minutes. Remove the baking beans and paper or foil and return the pastry case to the oven for 5 minutes or until it is pale golden and dried out. Remove from the oven and reduce the temperature to 180°C/fan 160°C/gas 4.

To make the filling, beat the butter with the sugar. Add the eggs, maple syrup and vanilla extract and beat well.

Put the tin on a baking tray, arrange the pecan halves over the pastry flat-side down, then pour in the filling. Bake in the preheated oven at the reduced temperature for 30–35 minutes or until set. The filling will rise up in the oven, but will fall back on cooling. Leave to cool, then serve warm with cream or ice cream.

 

4. Warming Garlic Mushrooms on Toast

Perfect for brunch! These yummy, garlic-ky mushrooms on toast are a total hit for those chilly autumnal mornings.

- Handful of mushrooms - preferably little button mushrooms, but could work with bigger ones too 50g unsalted butter

- Few sprigs of fresh thyme

- 4 x slices of sourdough bread

- 2 x tbsp double cream

- 3 x garlic cloves, crushed

- Handful of fresh parsley, finely chopped

Slice the mushrooms roughly and set aside. Melt the butter in a pan over a medium heat, then fry the garlic for 30 seconds.

Add the mushrooms and thyme and cook over a high heat, stirring, for 4-5 minutes. Meanwhile, toast the sourdough.

Add the cream and parsley to the mushrooms, season to taste, then serve on the toast.

Thanks for reading! Just because, here's an exclusive 20% discount code to take off all our Clarissa Hulse mugs and travel cups, just so you can enjoy your pumpkin spiced latte that little bit more... 

PSLSEASON20 

Big thanks to:

BBC Good Food (PSL)
Littlegreenspoon.com (Butternut Squash & Pumpkin Soup)
Mary Berry (Pecan Pie)
Delicious (Mushrooms on Toast)