Pumpkin Spice Syrup · Tales from the Kitchen

Method

Cook the pumpkin into a pulp together with the spices, but leave out the vanilla pod and the lemon juice. After cooking, remove the large spice chunks.
Press it through a cheese cloth and capture the liquid. You might need to run it through a second clean cloth if you want a clear syrup.
Transfer to a pot, heat it back up and add the sugar, the vanilla bean and the dash of lemon juice. Let it cook for a brief moment.
Let it cool down, place the vanilla bean in your bottle and pour the syrup in. That's it!