Summary

Ingredients

• 250 ml soy drink, natural
• 50 g pumpkin (se) (pumpkin puree)

For the puree:

• 1 small Hokkaido pumpkin (se)
• 50 g chocolate, white
• 0.25 ¼ pack soy cream (soy cream cuisine)
• 2 teaspoons, heaped caramel sauce, vegan
• 0.5 teaspoon ½ spice mix (Pumpkin Pie Spice)

For the spice mix:

• 4 teaspoons cinnamon powder
• 2 teaspoons ginger powder
• 1 teaspoon clove powder
• 1 pinch nutmeg, grated

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Instructions

1. First mix the soy drink with the pumpkin puree and the pumpkin pie spice in a blender or with a hand blender.
2. For the pumpkin puree, simply cook a Hokaido pumpkin in quarters at 200 ° C in the oven for approx. 45 minutes, remove the skin and pass the pulp through a sieve. Any remaining puree can be frozen in small portions.
3. For the Pumpkin Pie Spice, mix the cinnamon, ginger, cloves and nutmeg well together. Half a teaspoon will be needed later, the rest can simply be stored in a storage jar.
4. Put the milk with the pumpkin puree and the spice in a small saucepan and slowly melt the white chocolate in it over medium heat. Stir with a whisk. As soon as the chocolate has melted completely and the drink has reached the desired temperature, pour everything into a nice glass or mug and garnish with the whipped soy cream according to the instructions on the packet. Now pour the caramel sauce over the cream.