Pumpkin season is here! I love pumpkin so much, I even named our wi-fi Pumpkin.. Last fall my Instagram was full of pumpkin recipes, from cookies, oatmeal, muffins, soup, pies, pancakes, and clafoutis. Hopefully, I'll post the best recipes here after I make them again. My father's hometown in Saudi Arabia is known for its pumpkin. I was very proud of that until I came to live in the States and saw all the different types of pumpkin they have here, It amazed me, and I felt a little embarrassed for my dad's hometown, that I consider my hometown too. But then, for being in the desert, I gotta say it grows a lot of produce.
This smoothie bowl though, It has a very light flavor and it's very creamy! Yum. I tried to add toppings with strong flavors to balance it with the light base. Sometimes I add more pumpkin, cinnamon, and ginger if I'm in the mood for something spicy and with a rich flavor.
- 1 package soft/silken tofu
- 1/2-1 cup canned organic pumpkin (1 cup if you want a stronger pumpkin flavor)
- 1 diced frozen banana optional
- 1 tsp pure vanilla extract
- a lot of cinnamon
- a dash of fresh ginger powder
- a dash of nutmeg
- a dash of allspice
- Sweetener of choice!
Blend everything in a food processor or a blender with the pumpkin at the bottom then crumbling the tofu on top, then add the rest.
- 1 tbsp crunchy salted almond butter
- 1/2 tbsp cocoa nibs
- 1 tsp ground flaxseed
- crunchy almond butter
- banana chips
Rinse the tofu then allow it to sit for a few minutes to discard the excess water (I left mine in the freezer because I wanted my smoothie colder. DON'T leave the tofu for more than 10 minutes otherwise it'll start to get icy.
When the smoothie bowl was ready, I left it in the freezer for about 3 minutes to keep it cool while I prepare my coffee!