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Pumpkin Spice Smoothie

Pumpkin Spice Smoothie | Recipe

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Pumpkin Spice Smoothie | Recipe

Name: Pumpkin Spice Smoothie
Cook time: 30 min
Yield: 4 Personen
Ingredients: 2 bananas; 60 g pecans; 400 g pumpkin puree; 1 l almond milk; 2 tbsp agave syrup; 30 g pumpkin seeds; 2 tsp Pumpkin Pie Spice

Nils – Head Chef

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0 % of 100

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Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

2 tsp

Pumpkin Pie Spice
2

bananas
60 g

pecans
400 g

pumpkin puree
1 l

almond milk
2 tbsp

agave syrup
30 g

pumpkin seeds

Method

The bananas should be peeled, cut into pieces and frozen the day before.

Toast the pecans in a dry pan for about 5 minutes. Then leave to cool and chop coarsely. Peel and finely grate the ginger.

Blend the pumpkin, bananas, almond milk, grated ginger and agave syrup in a stand mixer till smooth. Season with about 2 tsp Pumpkin Pie Spice.

Pour the smoothie into four glasses (about 250 ml each).

Garnish with chopped pecans and pumpkin seeds and sprinkle with another pinch of Pumpkin Pie Spice.

Nutritional information: (Per person)

Calories
333 kcal

Carbohydrates
25 g

Protein
9.6 g

Fat
21 g

Method

The bananas should be peeled, cut into pieces and frozen the day before.

Toast the pecans in a dry pan for about 5 minutes. Then leave to cool and chop coarsely. Peel and finely grate the ginger.

Blend the pumpkin, bananas, almond milk, grated ginger and agave syrup in a stand mixer till smooth. Season with about 2 tsp Pumpkin Pie Spice.

Pour the smoothie into four glasses (about 250 ml each).

Garnish with chopped pecans and pumpkin seeds and sprinkle with another pinch of Pumpkin Pie Spice.

Nutritional information: (Per person)

Calories
333 kcal

Carbohydrates
25 g

Protein
9.6 g

Fat
21 g

How to make your own pumpkin puree

To make home-made pumpkin puree, first clean half a Hokkaido pumpkin (approx. 400 g), wash and pat dry. Remove the core and cut the flesh into small pieces. In a bowl, coat the pumpkin with 2 tbsp oil, 1 tbsp sugar and a pinch of salt. Then place the pumpkin on a baking tray and roast in a preheated oven at fan 200°C for about 25 minutes. Remove from the oven, leave to cool and process with a hand blender to a smooth puree.

Storing home-made pumpkin puree

Pumpkin puree is quick to make and easy to store – it keeps for a couple of days in the fridge, or you can freeze it in portions. Why not double the pumpkin puree recipe above and freeze half for another time. Discover lots of recipe ideas for incorporating it into your daily cooking routine!

Ingredients

Persons