- 2 frozen bananas
- 300-400 g pumpkin puree
- 3 chopped dried dates
- 0,25 tsp ground cardamom
- 1 tsp ground cinnamon
- 3 tbsp syrup
- (optional) 1-2 dl natural yogurt or buttermilk
Before freezing the bananas cut them into 1 cm pieces and then freeze them for at least 6 hours.
To make the pumpkin puree clean and slice the pumpkin (it is easier to remove the peel after roasting) and bake at 180 degrees Celsius for 30-40 minutes, until the pumpkin is soft. Allow to cool, peel and puree. You can freeze the leftover puree. If using already frozen puree allow it to thaw before adding into the smoothie.
Blend all the ingredients together. If you prefer a cold smoothie, add some ice cubes before blending. For a less thick smoothie add orange juice.