Vegan Pumpkin Spiced Smoothie

October is my favourite time of year to be in America. The ground smells of ripening pink and gold leaves and every doorstep is adorned with clusters of decorative pumpkins being harrassed by fat, soft little squirrels. The farmers market gets rearranged by architectural pyramidal monuments of multicoloured, multi-sized pumpkins.

I certainly didn’t want to miss out on the magical fall pumpkin run. So I knew it was time to bring out my old spiced pumpkin smoothie recipe and eat seasonal. I hope you enjoy!



Ingredients
(serves 2)

1 Banana (frozen or fresh) 
1/2 cup Pumpkin Purée (tinned is fine but homemade makes all the nutritious difference) 
2 cups Vanilla Cashew Milk** 
1 tbsp Almond Butter
1/2 tsp Cinnamon
1/2 Ground Ginger
1/4 tsp Nutmeg
Maple Syrup to taste 

** Wizz together 1/2 cup cashews, 2 cups water, a pinch of salt, and 1 tsp vanilla essence, in a blender - no need to strain.


Method:
- Spoon all of the ingredients into a blender and wizz up. Option to add an ice cube if you like but, for digestive purposes, I’d urge you to try without.