It’s officially fall where I am in the world, and we are all being bombarded by pumpkin spice. Having never been a fan of this trend, I decided to put an Indian twist on it and here it is! Pumpkin Spice Lassi - with warming notes of ginger and a little kick from the chili that balances out the sweetness of pumpkin nicely. Didn’t get a chance to add this one to the website yet so see below!
To make pumpkin puree (or buy canned) - slice off the top and bottom of a sugar pumpkin and cut into half. Scoop out seeds (save them for later - you can boil them in salted water for 5 mins and drain to get rid of the pulp. Dry on a thin towel). Slice into quarters, brush with oil and air fry at 325F/160 C for 20 mins, or bake at 375F/190C for 45-50 mins. Cool, peel off skin and puree in a food processor with 2-3 tbsp water.
Blend 2 cups (350-400g) pumpkin puree with 1 cup/220g Greek yogurt, 1 tbsp grated ginger, 2-3 green chilis, 1 tsp salt and 1 tsp roasted cumin powder, water and ice. Garnish with pepitas.
