I have been cooking a lot with pumpkin lately. As a result, you can find pumpkin as an ingredient in many of the recipes of the month of October. Furthermore, I discovered a way how to enjoy a big smoothie bowl also in autumn or winter. Using a pumpkin, banana, cinnamon and some cloves I got a perfect warm smoothie bowl. This pumpkin smoothie bowl will also remind you of Christmas since it contains spices that we often use around that time. However, I use cinnamon almost on an everyday basis. I simply love it.
Ingredients for 2 portions of pumpkin smoothie bowl:
- ¼ of Hokkaido pumpkin
- 2 bananas
- 50 ml almond milk (if you like a different consistency just add more milk)
- 4-5 cloves
- 1-2 tsp of cinnamon
- ½ tsp of turmeric
For the toppings:
- 4 tsp of Chia seeds (I used white ones)
- ca 20 Goji berries
- 4 Tbsp of frozen berries
First of all clean, remove the pumpkin seeds and wash the pumpkin under warm water. In addition, you can make a nice small snack out of the seeds. Simply clean them, put in the oven for 20 minutes at 180ºC until golden brown and serve with some salt sprinkled over it. But this is only a tip what to do with the seeds rather than discard them. Furthermore, cut the pumpkin in pieces, put in a pot, cover with warm water (enough to cover 1 cm of the bottom) and let it simmer for ca 10 minutes.
In order to have your pumpkin smoothie quickly on the table, prepare the blender and the two bowls. First, put the cooked pumpkin, as well as the cooking water in the blender. Second, add the cinnamon and turmeric together with the cloves. And third, add the bananas and milk. Blend for ca 30 seconds or until you get a smooth thick consistency. As mentioned above, add more milk for a different consistency.
Divide the pumpkin smoothie between the two bowls. And finally, top them with Chia seeds, frozen berries and some Goji berries. Serve and eat the pumpkin smoothie bowl while still warm.
Enjoy!
