Sweet Pumpkin Cream

It is autumn in Estonia – rainy and moody as always. And all those pumpkins. Every year I buy some weird kind of pumpkin from market and let it go rotten on my kitchen table since I don’t know any good pumpkin recipes and I just can not be bothered. But they are still nice to look at as decorations, right?

So I found THIS recipe, including first four ingredients from my ingredients list. And I was intrigued since I couldn’t even tell if it was suppose to be savoury dish or dessert. In the recipe book it was served with sweet and sour cabbage. After first taste testing we decided to make it a dessert. So we added some sugar, lime and cinnamon and served it with fresh banana and frozen blueberries. To make it fancier for girls (and add good fats) I sprinkled on some chia seeds.

  • 1 Hokkaido pumpkin
  • 2 Tbsp of olive oil
  • 1 can of coconut milk
  • 1 tsp of gingerbread spice
  • 1 tsp of cinnamon
  • 1 orange juice
  • 1/2 lime juice
  • 3 Tbsp of coconut sugar
  • For topping banana, blueberries and chia seeds
  • I chopped pumpkin, took out seeds but left on the peel (this Hokkaido pumpkin is weird this way – peel goes soft)

I baked the pumpkin it in the oven for 30 minutes (180 degrees)

Added everything in a big bowl and blended until foamy and smooth

Topped with fruit and berries and fed it to my three bears. Husband was not home so no points from him this time.



Girls : 5 and 6 points 

Baby son: 10 (faster-faster)

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