Spiced pumpkin yoghurt

I’m currently at home with tonsillitis, and when I saw this on Instagram from Georgiepuddingnpie I knew it was the perfect recipe to get me back to full health. It’s full of soft spices and warming, sweet maple syrup, and great for when you can only eat soft stuff. A delicious autumnal recipe to make the most of all of the delicious pumpkins for sale at the moment, which get a bit overlooked as actual food stuffs in the UK in my opinion. She kindly gave the recipe and it was so tasty, I thought I’d share it with you guys too.

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You will need:

1/4 small pumpkin
1/2 tsp cinnamon
1/2 tsp mixed spice
1/4 tsp nutmeg
1 tbsp groundnut/peanut oil
About 2 tbsp maple syrup
1 small pot Total Greek yoghurt or vanilla yoghurt
To serve: Autumnal fruit such as plums, frozen blackberries, toasted almonds

Preheat the oven to 180degrees C.
Peel and chop the pumpkin into chunks and place onto a baking tray. Sprinkle over the spices and bake for about 12 minutes, then remove and drizzle with the maple syrup and return to the oven for 10 minutes. Remove from the oven and place into a bowl. Use a stick blender to whizz into a smooth puree. Add a little more maple syrup if you like, then stir into the yoghurt and serve with your fruit.

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