Hogwarts kids drink HELLA pumpkin juice. It’s at every meal, it seems, and it sounds really good. But for a muggle without magic, the idea of juicing a pumpkin doesn’t really work. I’ve seen some recipes for using the juice you get when you roast and strain a pumpkin, but that sounded like too much work. If you look around the internet you’ll find recipes for pumpkin juice that are mostly apple juice with a little pumpkin added. Even Universal Studios sells pumpkin flavored apple juice, which I am honestly, really excited to try.
How about something that contains more than a hint of pumpkin and doesn’t involve juicing a squash? Pumpkin smoothies were a lot more manageable and also it tasted really great. If anyone has any ideas for how to make real pumpkin juice the muggle way, please let me know!
2 6oz containers vanilla soy yogurt (I used Whole Soy, but you can use any type of vegan yogurt. If you use unsweetened you’ll need more agave, probably.)
3/4 cup pumpkin puree
1 1/2 cups almond milk
2-3 Tablespoons agave
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon + extra for sprinkling
1/8 teaspoon nutmeg
Freeze the containers of soy yogurt for a few hours until mostly frozen. You can freeze them all the way over night, but then you might want to let it thaw a bit before putting in your blender. My blender could not handle a frozen cup of yogurt dumped in whole. <—Life lesson.
Add all of the ingredients to a blender and blend until smooth. Serve with a sprinkling of cinnamon on top.