It is definitely Autumn! Nevermind what the calendar says, the pumpkins are out in abundance at our local farmers’ market. Pumpkins always say Autumn to me! My husband got a little carried away with the pumpkin love, and this beauty came home with us. We couldn’t resist weighing it….thirty seven pounds! There will be many pumpkin recipes in the coming weeks!
Today’s breakfast was made using one of the remaining smaller pumpkins we bought at the market a couple of weeks ago. Much more manageable!
Start by grating the pumpkin. The small pumpkin shown produced about six to eight cups of grated pumpkin. What hasn’t been used went into a ziploc bag for breakfasts during the week. One cup of grated pumpkin goes into the blender for each smoothie you want to make.
Next. slice one banana. Yes, a banana. I know this is a pumpkin smoothie, but it’s a texture thing.
Now, for some seasonings. Grated cinnamon bark and nutmeg, ground ginger and allspice. Wishing I had some fresh ginger to grate in, maybe next time!
Layer the ingredients in a blender. Pumpkin, banana, spices.
Add between eight and twelve ounces of vanilla almond milk, and a handful of ice. Soy, rice, or even regular milk would work. Whatever is in your fridge.
Blend until nice, smooth and creamy. About forty-five seconds did it in our blender.
Nice, smooth and creamy. With a few bubbles?
Pour into your favorite glass, and enjoy. Not only is it absolutely divine, it is also very good for you!
One thing I try to focus on is healthy, local cooking. Support your local farmers and eat good food! Here’s the link to one of local farmers’ markets that we have been enjoying lately: http://lehightonfarmersmarket.com/ . If you are local, check them out. If not, check out the market near you!