Pumpkin Spice & All Things Nice

Use this vegan protein powder to add an autumnal kick to a latte, or stir a scoop through your morning proats or porridge to add extra filling power and flavour to your breakfast.

The Health Benefits of Pumpkin

Pumpkin itself has many health benefits too. Pumpkin is:

• Naturally rich in antioxidants

• High in beta-carotene, which your body turns into vitamin A when ingested. Vitamin A can have benefits for the immune system, as well as your eyesight

• A good source of vitamin C, which plays an essential role in repairing tissue in the body

• Low in calories, as it’s made up of a large amount of water

• Naturally full of fibre, making it a filling ingredient to cook and bake with

Cooking with Pumpkin, Spice & All Things Nice

Be inspired to cook with pumpkin or bake with pumpkin spice with these delicious autumnal recipes:

Warming Pumpkin Soup

Ingredients:

• 1 pumpkin, peeled, deseeded and diced into chunks

• 750ml vegetable stock

• 2 onions, peeled and diced

• 100ml double cream (or plant-based milk for a vegan alternative)

• Handful of pumpkin seeds

• Olive oil

Method:

• Fry the diced onion over a medium-high heat in a little olive oil, until softened (this should take around 5 minutes)

• Add the pumpkin to the pan and cook alongside the onion for 8-10 minutes, or until softened

• Pour the vegetable stock into the pan and leave to simmer for around 10 minutes, or until the liquid has significantly reduced and the pumpkin is soft

• Add the cream or milk to the pan and bring to the boil for a further 5 minutes

• Remove the soup from the heat and blend to a smooth consistency

• Ladle into bowls and top with a few pumpkin seeds

Vegan Pumpkin Spice Cupcakes

Ingredients:

• 1 scoop Garden of Life Raw Organic Vanilla Chai Protein Powder

• 100g caster sugar

• 100g vegan butter

• 100g self-raising flour

• 120ml almond milk

• ½ tsp cider vinegar

• 1tsp vanilla extract

• ½ tsp baking powder

For the frosting:

• ½ scoop Garden of Life Raw Organic Vanilla Chai Protein Powder

• 200g icing sugar

• 100g vegan butter

Method:

• Before you begin, add the vinegar to the milk and leave to one side

• Preheat the oven to 180°C

• To make the cupcakes, mix together the vegan butter and caster sugar until combined and fluffy, then mix in the vanilla extract

• Add a splash of the milk and vinegar solution, mix in, then add a tablespoon of flour, and stir again. Repeat until all the milk and flour has been added

• Stir in the baking powder and protein powder until everything is combined

• Bake in the oven for approximately 20 minutes, or until golden on top

• Leave the cakes to cool while you make the buttercream frosting; do this by simply stirring all of the frosting ingredients until combined

• When the cakes are cool to the touch, pipe or spread the frosting on top

• Sprinkle with some extra cinnamon or nutmeg for added decoration

Pumpkin Spice Smoothie

Ingredients:

• 120g pumpkin puree (fresh or canned)

• 1 frozen banana

• 120ml plant-based milk

• 1 scoop Garden of Life Raw Organic Vanilla Chai Protein Powder

• 1tbsp maple syrup

Method:

• Add all of the ingredients to a food processor and blend until combined

• Pour into a glass and enjoy!

For more inspiration on cooking with protein powder, check out our collection of protein recipes: