Pumpkin pie smoothie

Pumpkin pie smoothie

By
From
Green Kitchen Smoothies
Serves
2

Summer is obviously our favourite season to indulge in smoothies, but autumn and winter also offer fruit and vegetables that are great. Take pumpkins and squashes for instance. When roasted and mixed into a purée, they have the perfect texture and sweetness for smoothies and can be used as an alternative to banana. Here we have added all the classic pumpkin pie spices to create a lush drink that looks beautiful with a little extra purée at the bottom of the glass. With the leftover purée you can make a soup, stir it through a risotto, use it in place of sweet potato in our Sweet Potato Gnocchi or even in our delicious Pumpkin and Almond Waffles (see Green Kitchen Travels). You can also use tinned pumpkin purée for this smoothie, in which case you can skip the first two paragraphs of the recipe method.

Ingredients

Quantity Ingredient

For the pumpkin puree

Quantity Ingredient
1 small hokkaido pumpkin,red kuri squash or butternut squash

For the spiced pumpkin smoothie

Quantity Ingredient
4 tablespoons pumpkin puree
2-4 soft dates, pitted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch ground nutmeg
pinch ground cloves
250ml walnut, almond & sesame milk
pinch sea salt

To Serve

Quantity Ingredient
pumpkin puree

Method

  1. To make the pumpkin purée, preheat the oven to 200°C and line a baking tray with parchment paper. Cut the pumpkin into quarters, scoop out the seeds and fibrous strings and place cut-side down on the baking tray. Bake for approx. 25–45 minutes (depending on the size of the pumpkin) or until the skin is golden and bubbled and the flesh is tender. Set aside to cool.
  2. Spoon the flesh of the pumpkin into a food processor and process on a high speed until completely smooth. Store in the fridge in an airtight container for up to 5 days, or in the freezer.
  3. When ready to make the smoothie, add 4 tablespoons of the fresh or tinned pumpkin purée to a blender with all of the spiced pumpkin smoothie ingredients and blend on a high speed until completely smooth. Taste and adjust the sweetness to your liking by adding more dates if necessary.
  4. Add a generous dollop of the purée to the base of two medium-sized glasses or four small ones (two of which are featured in the photo). Pour the pumpkin smoothie on top and serve cold.
Tags:
vegetarian
healthy
smoothies
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