Pumpkin Punch (Vegan)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 cups pumpkin ((464g) chopped)
- 2 cups almond milk ((475ml))
- 2 cups coconut milk ((475ml))
- ยฝ cup sea moss gel ((118ml))
- 1 tsp cinnamon ((2g))
- 1 tsp nutmeg ((2g))
- ยฝ tsp ginger ((1g))
- โ tsp allspice ((025g)(ground pimento))
- 1 tbsp vanilla ((13g))
- coconut condensed milk to taste
Method
- Fill a large saucepan by โ with water with the steaming basket resting in the saucepan and bring to the boil.
- Add the pumpkin to the steaming basket and cover with the lid.
- If you don't have a steaming basket then simply use a large saucepan and fill it by no more than 1/4 of water. This method will help to create steam and not boil the vegetable.
- Reduce the heat to medium-low and steam the pumpkin until tender (this should take several minutes).
- Once cooked, allow to slightly cool before adding the pumpkin to the blender.
- Add the almond milk, coconut milk, sea moss gel, spices and vanilla to the blender.
- Blitz into a smooth consistency.
- Stir in the coconut condensed milk to taste.