Pumpkin pie smoothie

I’ve never actually tasted pumpkin pie. As a kid, I didn’t like the pumpkin dish our cook so often turned out. Called kaddu in Hindi, my brother and I used to rechristen it paddu, which is similar to the Hindi word that means.. never mind. All I’ll say is that it is a stinky word that ought not to be used for food :-p

But when I tried cooking paddu pumpkin, I liked it. Recently I got one that was too sweet for a savoury dish. Here was my chance to find out what all the fuss around pumpkin pie and pumpkin flavoured things was about. So I roasted it and made it into a smoothie. Now I get what all the fuss is about!

pumpkin pie smoothie

If you have access to pumpkin’s sweeter, less stringy cousins like cushaw, I recommend using them instead.

To roast the pumpkin, quarter it and scoop out the seeds and strings. Roast the quarters in an oven heated to 200 degrees celsius till cooked through (about 40 minutes). When cool, scoop out the pulp.

For the smoothie, you need:

  • Roasted pumpkin pulp – 3/4 cup
  • Non-dairy milk – 3/4 cup (If you don’t have non-dairy milk, just soak 6 to 8 cashews or almonds in hot water for a few minutes. Throw into the blender with all the other ingredients and some water.)
  • Brown sugar – to taste (You can replace this with another sweetener.)
  • Fresh ginger – 1 cm piece
  • Cinnamon powder – 1/4 tsp
  • Nutmeg powder – 1/4 tsp
  • Clove powder – 1/4 tsp
  • Vanilla powder – 1/4 tsp, scant
  • Salt – 1/8 tsp, scant

Blend everything together till very smooth and mmmmm.. sorry what was I saying?

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