Warm Pumpkin Cinnamon Smoothie
- Prep Time: 5 or 55 minutes
- Servings: one drink
½ Pumpkin or 3 tbsp pumpkin puree
200ml plant milk
1 pinch of vanilla
½ tsp cinnamon
1 tsp maple syrup
1. To make pumpkin puree at home:
Preheat the oven to 180°C.
Half the pumpkin (either Hokkaido or Butternut Squash), remove the seeds and place it cut-side down on a baking tray lined with baking sheet. Roast the pumpkin for about 30-50 minutes, depending on the size of the pumpkin. The skin should be golden and bubbly and the flesh soft.
Let the pumpkin cool down, before scraping the flesh out with a spoon. Ideally use a food processor to make the puree all smooth.
Tip: Store the rest of the puree in a air sealed container and keep it in the fridge. You can use it for another drink or your morning porridge. It’ll keep good for about a week. // The pumpkin seeds can be easily roasted and eaten.
2. In a pot bring the milk to boil. Turn the head to medium and whilst stirring, add the rest of the ingredients. Let it simmer for another minute.
3. Take it off the stove and serve warm. Enjoy!