Pumpkin Pie Bowl

And here we finally have the recipe for the Pumpkin Pie Bowl we offered at the fair. We also made a Halloween version for Halloween. We would have thought that pumpkin could also be a sweet variation. Bon Epi-tit!

Ingredients:
1/2 Hokkaido
2 pears
1 tsp gingerbread spice
3 tbsp rapeseed oil
2 tbsp date sweeteners
50 ml plant drink
1 cm thick slice of ginger
Topping of your choice, e.g. Kaki & Granola

Preparation:

1. Cut pumpkin and pears into cubes.
2. Mix with oil, date sweetness and gingerbread spice and place on a baking tray lined with baking paper.
3. Place in the oven at 200°C for 25 minutes.
4. As soon as the pumpkin is soft take it out of the oven and let it cool down.
5. Put the pumpkin and pears in a bowl and puree well together with the ginger and vegetable drink.
6. Pour the puree into a breakfast bowl and garnish as desired.

HEALTH BENEFITS:
​Ginger is rich in vitamin C and also contains magnesium, iron, calcium, potassium, sodium and phosphorus. The rhizome has an antibacterial effect and can therefore contribute to a healthy intestinal flora. So the tuber definitely keeps you healthy. It has a virus-static effect, i.e. it inhibits the reproduction of viruses.