Sometimes when we are back in the States, we enjoy the convenience of food already prepared and packaged. But one of those things that I've learned how to do, love to do and definitely prefer, taste-wise, is roasting pumpkins to use in recipes - especially since pumpkins are so plentiful this time of the year. The fact that it is one of my favorite flavors (year round, not just when the leaves are tumbling and fluttering), is a bonus! When I came home to have Mary Michelle last year, Rebekah and I discovered "pumpkin smoothies" - and we introduced the rest of the family to them the other night. The most frequently heard comment (after "Yummy!" ~ said with a huge grin, and "Is there any more?") was:
"It's like drinking a pumpkin pie... whipped cream included!"
So how do we make them? Well, I don't use an exact recipe, so it tastes a little different every time - but here's the recipe with approximate amounts if you'd like to give it a try. Let us know what you think, if you do!
About two cups of roasted pumpkin, still mostly frozen
About 2-3 cups of vanilla yogurt (slightly more than half of 32 oz container, depending on what's left or if I am just opening it)
1/2 cup of brown sugar... or to taste
rounded tsp of pumpkin pie spice... or sprinkle in according to your taste cinnamon, ginger, allspice, cloves, nutmeg... + and extra pinch of cinnamon, just because I love it!
a handful of ice cubes plus cold water to fill up the blender
Blend, pour into individual cups, garnish with orange sprinkles for the kids and kids at heart... or cinnamon and nutmeg for the adults or fellow cinnamon addicts.
It's a hit with 9 out of 10 in our family!
Does your family agree?