If you swap the milk and yoghurt for soy or rice milk/yoghurt, this pumpkin smoothie is suitable for vegetarians and vegans.
Ingredients: (makes 2 servings)
½ a can (200g) pumpkin (or 1 cup of cooked)
2 cups (500 ml) milk
1 cup (250 ml) yoghurt (plain or vanilla)
2 tsp pumpkin pie spice
1 tsp vanilla essence
Agave nectar, honey or maple syrup (optional)
tsp = teaspoon
Directions: Using a blender or food processor, blend the canned or pre-cooked pumpkin, vanilla essence, yoghurt, milk and pie spice.
If using, add the agave/honey/syrup and serve immediately. Or for a nice chilled smoothie, place in the refrigerator for an hour or so.
www.BespokeSpices.com
