23. October 2016

Warm Pumpkin Cinnamon Smoothie


Warm Pumpkin Cinnamon Smoothie Recipe

  • 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!

Welcome to my kitchen, my colourful world of nourishing foods. Here I choose to live healthy, eating whole, plant-based foods; a happy mix of vegetables, legumes, fruits, whole grains, nuts and seeds.

I am Pauline, a food lover and photographer from Berlin.

My recipes are simple, vegetarian dishes with plant-based and natural ingredients only. Perfect for everyday life. You do not have to be a skilled cook to have a balanced and healthy diet – I am not! An open mind and willingness to try out something new everyday shall be enough. It’s an infinite journey, and I am happy about everyone who decides to come along.