Preparation
For the pumpkin puree:
Peel and dice the pumpkin. Sauté in a saucepan with butter. Cover and cook for 20 min over medium heat. After cooking, add the sugar + cinnamon + nutmeg + ginger. Mash everything finely.
For the coffees:
heat the milk in a saucepan. Add 2 tablespoons of the pumpkin puree. Mix well with the rods.
Add the coffee and let it heat up without boiling.
Serve in a large mug or tall glass.
Cover with whipped cream and sprinkle cinnamon powder. And ready.