This morning’s thick and creamy pumpkin smoothie lasted a whole 20 minutes! It was incredibly filling and I almost left a spoonful…I’m not known to leave anything other than a clean plate/bowl/glass.
The very very last of my pumpkin puree found deep in the freezer, blended up with pear, soy yoghurt, soy milk, cinnamon, a pinch of nutmeg.
Topped off with coconut and chopped pecans and served with an obligatory spoon. A straw would have served little purpose other than maybe getting the last few slurps from the end of the glass.
I had to finish it, it tasted to good to let any of it go to waste….and there wasn’t enough left to warrant sticking it in the fridge for later. Having not yet had pumpkin pie, soon my friends, soon, I imagine and sort of just hope that it tastes something like this! Sweet, creamy and very moreish in spite of being full to the brim.
The pear helped out on the sweet front…along with some agave syrup!
I plunged the toppings down in to the smoothie and stirred them true…I did good work. There were even a couple of pecan pieces laying on the bottom ready to be enjoyed in the last few minutes.
Having somehow managed to get most of my Christmas shopping done over the weekend I’m now well and truly in Christmas mode and I’m wishing the next few weeks of my life away…it’s terrible but true. I make every effort to live for the day but I have begun counting. I’m joining the kids this year and living by the advent calendar!
Anyone else super excited for Christmas?
Pumpkin Spiced Smoothie
Servings – 1
Preparation Time – 5 minutes
- 185g (3/4 cup) canned pumpkin
- 185ml (3/4 cup) soy milk
- 65g (1/4 cup)
- 1 medium pear chopped (I left the skin on but you can peel it)
- 2 tsp agave syrup
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- Blend together all ingredients until smooth using a blender or food processor.