A great way to start the day during the Autumn, or any other day that you feel like a moreish smoothie for breakfast, delicately spiced with warming winter spices. Think of it as pumpkin pie in a glass!
- 150gm roasted pumpkin
- 150ml coconut milk
- 200ml coconut water
- 1 teaspoon pumpkin pie spice
- 1-2 teaspoons nut butter
- 1 teaspoon raw honey
- ¼ teaspoon vanilla essence
Ingredients for Pumpkin Pie Spice:
- 3 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground all spice
Take a small sweet pumpkin of your choice; Red Kuri (featured in the photo) or Crown Prince are delicious, both sweet and nutty, or you can use butternut squash. Avoid the larger pumpkins which are watery and bland and only good for making lanterns with. Cut into quarters (leave the skin on, it is much easier to remove when cooked), de-seed, place on a roasting tray with a drizzle of olive oil and cook at Gas 6 / 200C / 400F for 30-40 mins, until soft to the touch. Allow to cool. Will keep in the fridge for a few days.
Make the pumpkin pie spice by mixing the spices together and store in a small jar. This makes enough for 6 shakes.
Take a spoon and scoop out 150gm of the orange flesh and place in a liquidiser beaker. Add all the other ingredients (I used pumpkin seed butter) and blend until smooth. Garnish with a dusting of pumpkin spice.
TIP: Save the seeds you have scooped out and make your own toasted pumpkin seeds, great to sprinkle in stir fries, on salads, or simply snack on. Simply wash the seeds in sieve under running water to remove any orange flesh. Blot dry with kitchen paper, mix in a blow with a drizzle of olive oil and a pinch or two of Himalyan pink rock salt, spread out onto a baking tray in a single layer and roast in the oven at 140C for about 15 mins until they start to pop! .