This pumpkin smoothie was inspired by a dessert my mother usually makes for Christmas and on some birthdays. It’s already a classic from back home. It’s called Love Candy and it’s made with pumpkin, almond and lots of sugar!
Obviously, I removed all the sugar, and added orange juice to make up for it, and also to refresh the taste of the smoothie.
This smoothie is perfect for boosting your immunity this time of year, because of all the vitamins and minerals the pumpkin contains.
Pumpkin and Orange Smoothie
for one portion
- 1 cup of roasted butternut squash puree
- 1 cup of orange juice
- 1/2 cup almond milk
- 1 tbsp of almond butter
- 1/8 tsp cinnamon
- Optional: 1 medjool date (which you soaked in hot water for 15 minutes)
To roast the butternut squash:
Preheat the oven to 180ºC/360ºF.
Wash the pumpkin very well.
Cut a thin slice at the bottom and top to create a flat surface on each side.
Put the pumpkin on the board, vertically. With a knife, cut it in half, top to bottom, carefully so you don’t get hurt.
Remove the seeds with a spoon.
Put the two halves of the pumpkin butternut on a lined baking tray with the peel up.
Bake in the oven for 45 minutes.
After that time, remove from the oven. Let it cool for 5 minutes.
Remove the pumpkin pulp with a spoon, leaving only the peel.
Reserve the pulp to use in this recipe, in a soup (see the recipe in my video about vegetable soups) or even to make cakes.
Prepare the smoothie:
Measure the ingredients, take the lump off the date if you use it, and put them all in the blender.
It beats very well. Adjust the consistency with more almond milk if you find it necessary.
Garnish with pumpkin and hemp seeds and sprinkle with some cinnamon.
Other recipes with pumpkin:
Pumpkin and coconut soup