Pumpkin Smoothie
by Editorial Staff
This fall pumpkin smoothie is incredibly tasty and flavorful and can easily replace a latte or cappuccino if you want to skip coffee. Relatives will definitely appreciate the spicy taste of the drink!
Cook: 10 mins
Servings: 1-2
Ingredients
- Pumpkin puree – 5-6 Art. spoons
- Milk – 300 Milliliters (any fat content)
- Sugar – 1.5 Art. spoons
- Ground cinnamon – 0.25 Teaspoons
- Shortbread cookies – 2-3 pieces
Directions
- Prepare the indicated ingredients.
- Pre-boil the pumpkin slices in a small amount of liquid and simmer. If desired, part of the pumpkin puree can be frozen and new smoothies can be prepared on its basis in the future, it will already be chilled. Place the pumpkin puree in a blender bowl.
- Add granulated sugar. You can replace it with any kind of flower honey, just not buckwheat honey – it tastes a little bitter and gives a bitter taste to the drink itself.
- Pour in milk of any fat content and add ground cinnamon. If you are preparing a warm smoothie, then heat the milk, but not to a boil, and vice versa – for a cold drink, cool the milk in the refrigerator.
- Whisk everything in a blender bowl for about 1 to 2 minutes using pulse setting. Pour the prepared pumpkin smoothie into glasses or cups.
- Gently crush the shortbread cookies in a bag or in your hands, sprinkle the drink with shortbread on top of the containers. Optionally – insert straws or wafer rolls with filling into glasses. Serve the pumpkin smoothie to the table by calling your family.
Bon appetit!
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