Once again, PUMPKIN SEASON IS HERE!! It's obvious how much I love pumpkin. I mean what's not to love! It can be used in savory and sweet recipes! Pumpkin soup, pumpkin muffins, pumpkin cookies, stuffed pumpkin, and pumpkin smoothies! Hopefully, I'll be sharing many pumpkin recipes with you this season. Meanwhile, you can just search for "pumpkin" in the search bar at the end of this page or the home page, and many recipes will pop up.

Don't let roasting the pumpkin stop you from doing this recipe! But if you're tight on time or just lazy (get yo ass off the couch!) then you can sub it with canned pumpkin (not pie filling) or pumpkin puree.

Pumpkin Smoothie Bowl!

Ingredients:

• 300-350 grams of frozen banana, about 3 bananas (freeze when ripe!) 
• 1 small butternut squash or pumpkin
• dash of cinnamon
• pinch of cardamom and ginger powder
• 1/4 tsp pure vanilla
• pitted dates optional

Steps:

1. Cut the squash in half, scoop out the seeds
2. Place on a baking pan and roast for 30 minutes on 350F ~ 170C
3. When done, let them cool for a few minutes then remove the skin
4. Measure 150-200 grams of pumpkin and add it to your high-speed blender or food processor (about half of a squash, eat the other half for lunch)
5. Add the cinnamon, ginger, cardamom, vanilla, and the frozen bananas
6. Swirl in the cacao almond sauce and your favorite toppings!