STEEMIT CULINARY CHALLENGE #34: Pumpkin Swirl Banana Chocolate Smoothie For @smooth

This smoothie is made with extra love to thank @smooth for sponsoring the SCC for so many weeks! Since I make a green smoothie every day, I felt I needed to do something more and special.

Time to step out of my green comfort zone and inspired by the multi-layered smoothies I saw passing by this week, this yummy Pumpkin Swirl Banana Chocolate Smoothie for @smooth was born. Too bad you can't taste it 'cause it turned out pretty nice.

Before we start blending I also want to thank the amazing @gringalicious for taking over @smooth's sponorship. If you don't know her, shame on you... no just kidding! But definitely, go check her out. She is one of my favorite foodies on steemit. That's for sure! And her pictures.... no words!!!! And what would this challenge be without its fantastic host @woman-onthe-wing? You rock in so many indescribable ways!!! And then last but not least thank you @sirwinchester and @englishtchrivy for the ongoing support!

Let's get on with the smoothie now

Ingredients

For the pumpkin puree

1 medium pumpkin
water

FYI: this makes more pumpkin puree than you need, but leftovers can be used as a sauce base for pasta or pizzas, or divide into smaller portions and freeze for later. Or make a pumpkin smoothie for the whole neighborhood! That works too!

For the smoothie (makes 2 small or 1 big smoothie)

1/4 plain unsweetened yogurt (we used dairy-free homemade coconut yogurt)
1/2 cup coconut milk
1 frozen banana
1/3 cup homemade pumkin puree
1/2 tsp vanilla extract
1/2 tsp maple syrup
1/2 tsp cinnamon
1 tsp raw cacao powder
1/2 cup ice

FYI: CLICK HERE to learn how to make your own dairy and dairy-free yogurt.

Directions

For the pumpkin puree

1. Preheat the oven to 400°F or 200°C.
2. Cut pumpkin into big pieces. No need to peel. Add the pieces cut side up on a baking sheet. Drizzle with a little oil and roast for 45 min or until fork-tender.
3. When ready, allow to cool slightly and scrape cooked pumpkin flesh out of the pumpkin and add to a blender or food processor. Blend until a smooth puree, adding water by the tablespoon as needed.
   Take as much as you need to make the smoothie and refrigerate or freeze the rest for later.

For the smoothie

1. Blend all ingredients in a blender, except the cacao. Pour half of the smoothie into a jar or container.
2. Add cacao powder to the remaining smoothie and blend again until incorporated.
3. Layer both mixtures in a glass and sprinkle with desiccated coconut.

Enjoy!

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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