Spiced Pumpkin-Apple Juice
A drink inspired by a magical school’s menu, but really just a rich pumpkin-apple juice. Roasted pumpkin adds body, while apple and lemon brighten the flavor.
- Time
- 35 min
- Serving
- 179 kcal
- Ingredients
- ≈ $1.11
- Protein
- 2 g
Ingredients
- 1 Pumpkinpack 1 kg ≈ $2.80 180 g
- 2 Apple juicepack 1 l ≈ $3.00 180 ml
- 3 Honey 12 g
- 4 Cinnamon 1 g
- 5 Ground ginger 1 g
- 6 Lemon≈ $4.70 per kg 15 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut pumpkin1 into cubes and roast at 375°F (190°C) for 25 minutes until tender.
Transfer pumpkin1 to a blender with apple2 juice, honey, cinnamon, ginger, and lemon6 juice.
Blend 1–2 minutes until smooth.
Optional: Warm the drink in a saucepan for 3–4 minutes without boiling.
Serve warm or chilled once fully blended.
Tips
- Why it works
- Bake the pumpkin at 190 °C so it becomes soft and gives up its juice without lumps. Raw pumpkin gives a watery liquid.
- Substitutions
- Replace the 12 g of honey with sugar or maple syrup. Instead of ground ginger, use 1 cm of fresh, grated.
- Common mistakes
- If the juice tastes bitter, the pumpkin was overbaked, so check for doneness after 20 minutes. Too thick? Add 30 ml of water.
- Storing and reheating
- Keep in the fridge for 3 days. Warm over low heat without bringing to a boil. Don't freeze.
- Serve with
- Serve with toast or oatmeal for breakfast. Goes well with a light lunch with salad.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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