I recently made a particularly good variant of the pumpkin pie smoothie that I described last year. The main additions are coconut milk and cardamom. I’m also posting this to remind everyone to take advantage of persimmon season. The sweetness and smoothness of persimmons makes them ideal smoothie ingredients.
7 oz coconut milk
7 oz cooked pumpkin
seeds from 1 cardamom pod
Blend on high until smooth. Makes ~2 servings.
This is good hot or cold. For cold, add a few ice cubes. For hot, add some water and let it heat up as the blender runs, or add hot water (or heat it after it blends).
As you can see from the picture, I used Trader Joe’s canned light coconut milk, and canned pumpkin (this recipe uses half a can of each) . You could of course substitute in a different coconut milk, and you could also cook your own pumpkin. I generally use Fuyu persimmons, since they are easier to deal with and cheaper than Hachiyas. (Hachiyas are good, but you have to wait until they’re super soft and sometimes it can be a pain to wait, and once they’re soft they are very delicate.)