With the leaves just starting to turn in this neck of the woods in the Ocean State, it’s time to think about seasonal foods. Like pumpkin, for example. These colorful orange wonders are showing up on roadside stands, in supermarkets, and in fields, where you can go and pick your own favorite ones from the oodles of bright beauties, large and small.
Pumpkins are great for decorating – lining them up on front steps, and in windows – and of course carving them out in some creative shapes for Halloween.
Of course we can enjoy eating pumpkin in the ever-popular pie (topped with the ever-more-popular whipped cream), in quick breads, muffins, soups, and even in pancakes. But for a quick fix in the morning, pumpkin is delicious in a smoothie that’s made with coconut milk for added sweetness, a banana, and a dash of your favorite pumpkin seasoning, such as cinnamon or pie spice. If you’re really ambitious, you can cook up your own pumpkin, but that’s a lot of work, and this smoothie is just as tasty made with the pumpkin you find in a can. If you don’t use all the pumpkin, you can always freeze the pumpkin puree for future use.
Before you open the can of coconut milk, give it a shake to even out the creamy thickness. After the can is opened, it must be refrigerated, and used within a few days.
½ cup cooked pumpkin (or cooked butternut squash)
1 medium banana, sliced
½ cup coconut milk
2 dates, pitted
¼ teaspoon cinnamon, or pumpkin pie spice
Place all ingredients in the container of a blender or food processor. Puree mixture and serve immediately, chilled.
Makes 1 serving.