Thursday, September 27, 2012

Mighty Pumpkin

At this time of the year we have multiple pumpkins decorating the house, and I wanted to make a greater use of them! Pumpkin is loaded with vitamins and minerals, and very low in calories. So, yesterday I made a pumpkin smoothie. Kiddos loved it, and momma loved it too! So, we had some more this morning with a slight variation...Yumm

It is so simple to make, and you can freeze the rest of the pulp for up to 5 months!

Start by washing and splitting the pumpkin in half. Get rid of the seeds. Place both sides facing down on a baking sheet filled with about 1/3 inch of water. Roast them in the oven for 1 hour at 400F. Turn off the oven and leave them there for another hour. Once they cool down, scoop the pulp with a spoon and store it in ziplog bags. Freeze about 2/3 of the pumpkin for future use in soups, desserts, cookies or more smoothies.

Pumpkin Smoothie
Servings: 4 cups

- 2 cups of roasted pumpkin pulp
- 2 tablespoons of honey
-1 1/2 cups of organic milk
- 2 or 3 drops of natural vanilla extract (optional - I didn't use)

Blend all ingredients together and taste a delicious smoothie loaded with vitamins and minerals.
For the variation this morning:

Pumpkin Banana Smoothie
Servings: 4 cups

- 1 cup of roasted pumpkin pulp
- 1 ripe banana
- 1 1/2 cups of organic milk

Blend all ingredients. Another great, nutritious smoothie is ready! Best of all, kiddos loved it all again!

1 comment:

  1. im definitely trying tomorrow morning, i have roasted some squash tonight ! whats the difference between squash and pumpkin?