Sometimes I come up with an idea that I think is genius, like putting molasses in a smoothie. Then I google pumpkin gingerbread smoothie, to see if anybody is as brilliant as I am. A lot of people are, it turns out. Even if I’m not so special after all, my recipe is not quite the same as any I found. This is simpler: fewer ingredients mean less work, in my opinion.
Even though it is past the fall craze of pumpkin, this is still a tasty way to start the day or add a moment of comfort any time. I actually didn’t use pumpkin, it’s butternut squash, but it doesn’t matter. Fresh ginger can also replace dried ginger.
Pumpkin Gingerbread Smoothie
250 ml (1 cup) yogurt (or kefir, buttermilk, or dairy free alternative. Doesn’t matter.)
125 ml (1/2 cup) pumpkin puree (or butternut squash or sweet potato. You pick.)
30 ml (2 Tbsp) molasses
2.5 ml (1/2 tsp) dry ginger
Put ingredients in blender, blend till smooth.
Neither pumpkin, butternut squash, nor sweet potatoes are very common in Slovakia. Are you a pumpkin fan?
Shared at Wholefoods Blender Party