That color. That taste. Their cute round little bellies. Pumpkins. They are just the embodiment of autumn. Pumpkins, and all squash (I’m also crazy for butternut and spaghetti squash) are the quintessential taste of fall. I started seeing sugar pumpkins way back in August, I think. THAT may be a bit early for me, as in August I am still enjoying my fun-fest of summer, but as soon as September rolls over on my calendar I am ravenous for all-things-pumpkin. In this house we have a funny story of the pumpkin. When (I will not name the child due to possible red faces) one of our tow-headed babies were young, they could not pronounce “pumpkin.” We had a new kitten, and said child asked to name the cat “Pumpkin” or Mucko as it was pronounced. So…we had a beautiful, burnt orange, kitty named Mucko Pie. To this day, I cannot look at a pumpkin without calling it a Mucko. So in this house, it’s all things Mucko for the season.
This afternoon I roasted some sugar pumpkins to make puree. That way, when the need arises…ok, this is every day for me, I have it readily available. The fresh roasted stuff is so much better than canned, when making any pumpkin recipe.
Roasted Pumpkin Smoothie
1/2 cup Fresh Pumpkin Puree
1 scoop of vanilla protein powder
3/4 cup coconut milk (or any non-dairy milk of choice)
1/2 tsp pure maple syrup
1 tsp pumpkin pie spice
1/4 tsp cinnamon
4 cubes of ice
After cutting, scooping, roasting and pureeing the pumpkin, *after it cools* place into VitaMix add add all other ingredients except cinnamon. Blend on high until well mixed and smooth. Pour into glass and top with cinnamon.