I’m adding this to my Pumpkin Album (even though it should be categorized under “smoothies” as well):
After steaming the pumpkin/squash (I’m not sure I even know the difference between the two), I used some of it to make my own version of pumpkin-smoothie.
Steaming the pumpkin is better than cooking it in water, unless you are making a soup and using the water as well. The pumpkin doesn’t absorb more liquid or loses its vitamins to the water.
This amount is for two servings:
1 cup (about 250 grams) homemade mashed pumpkin
1 ripe banana
1/2 cup almond milk
1/2 cup coconut milk
1 tsp ground cinnamon
A pinch of ground cloves
A pinch of ground cardamom (or as much as you’d like)
1 Tbsp freshly grated ginger
2 Tbsp Silan (Date molasses) or 100% natural Maple syrup
Blend all the ingredients in your blender or use a stick blender (my favorite electrical appliance in the kitchen…) for several minutes till it becomes smooth and very creamy.
Pour the shake/smoothie into two large glasses and add a Tbsp of thick coconut cream (I use the 21% fat coconut cream, refrigerate it overnight and scoop out the top layer).
Sprinkle some ground cinnamon and enjoy.