For a few years I’ve been making this purée with carrots, but when Nik arrived home with a giant pumpkin last week I thought I’d try using some instead of the carrots. As carrots tend to be sweeter I added some dates to this version. Serve with almond yoghurt for a simple and instant breakfast or layer it with my Overnight Special to create a breakfast you’ll be jumping out of bed for!
|1 large Bramley apple
4 Medjool dates, finely chopped
200g pumpkin or carrot
|Large thumb-size piece of ginger, peeled & grated
Vanilla chai teabag (I used Pukka)
80ml boiling water
Place the teabag into a measuring jug and fill with around 100ml of boiling water; leave to brew for at least 5 minutes. Peel the pumpkin and cut into small cubes (ensure you have a total peeled weight of 200g). Put the pumpkin into a medium saucepan along with some chai (approx. 60mls.) and bring to simmer point. Simmer gently for 10 minutes or until the pumpkin flesh is soft. Meanwhile peel the apple and cut into cubes. When the pumpkin is nearly cooked add the apple and the dates. Turn down the heat and leave to gently simmer for 5-7 minutes or until the apple is soft and starting to foam slightly. Final add the ginger and then blitz the mixture with a stick blender, adding more chai if necessary. I like to leave some texture, so I just blitz mine chaotically for a just a short time but if you want yours perfectly smooth then just keep blending and adding chai until it is!