Pumpkin Protein Smoothie
150g pumpkin flesh
1 frozen banana
120g Greek yogurt (the thickest you can find!)
¼ tsp. cinnamon
A pinch of nutmeg
1 drop vanilla extract
2 tbs. maple syrup
Cut the pumpkin flesh into even, thumb sized chunks and set them in a pot of water. Bring it to the boil, let it simmer for 15 minutes and then drain.
Tip: when boiling or roasting something as dense as pumpkin – think also of potatoes, carrots or squash – it’s best to bring the temperature up gradually to avoid cooking the outside faster than the middle.
Puree the pumpkin, banana, yogurt, spices and vanilla together in a smoothie maker or food processor until combined. Pour in the milk and maple syrup and continue blitzing for a further three minutes.
If it needs a little more liquid, add some milk. If it’s too thin, try some ice-cubes. Season with more spices if need be.