A more mellow, comforting autumnal drink. I’ve now tried it now with a pumpkin, but also with an acorn-shaped squash that ressembles a pumpkin in color, and with a flat pumpkin called “sweet” by the farmers. All turn out deliciously. I was going to work on my pumpkin pie recipe this morning, but this little pumpkin somehow ended up going through my juicer, and I’m glad it did. Without the almonds it is smoother, more elemental. With the almonds it is rounder, warmer.
1 4-inch diameter pumpkin, cut into pieces and juiced
sprinkle ground cloves
.33 cup pure water , warmed if desired
¼ cup almonds (optional), soaked 8-12 hours
½ tablespoon raw blue agave nectar
sprinkle black pepper (optional)
¼ teaspoon grated fresh ginger (optional)
1. Wash your pumpkin. Cut into pieces with a sharp knife. And put through the juicer. Don’t worry about the seeds, they mostly get ejected, at least they do in my centrifugal juicer.
2. Pour juice into your blender. Add agave and spices. Blend.
3. Dilute to taste with water (warm water if you want a warm beverage) OR blend in almonds then dilute to taste with water.