I’m currently working on my third gigantic can of pumpkin purée of the month. I have eaten pumpkin in every meal of the day for several days in a row. Possibly my favourite pumpkin dish is mac n cheese – my personal recipe is very similar to this one by CCK, except non-vegan, and I usually add onion and a bit of nutmeg and sage. I’m also a fan of pumpkin grilled cheese. So that covers lunch and dinner, but how to I incorporate pumpkin into breakfast (other than eating pumpkin pie for breakfast, which I am guilty of)? In smoothies of course!
A standard pumpkin smoothie uses pumpkin pie spices (cinnamon, ginger, clove, nutmeg), but this one features turmeric, a superspice with anti-inflammatory properties among others. Personally, I just like it because it tastes good.
- ½ frozen banana, chopped
- 1/3 cup pumpkin purée
- ½ apple peeled and chopped
- 1/4 cup plain yogurt
- ½ teaspon turmeric
- 1/8 teaspoon cinnamon
- sprinkle each of cardamom, ginger, cayenne pepper
- 2/3 cup almond milk
Add all ingredients to a blender and blend until smooth. Pour into a glass and enjoy!