Pumpkin chiapudding

Ingredients

• 350 g Butternut squash
• 1 pinch Cloves, ground
• 1 pinch Nutmeg, ground
• 100 g Chia seeds
• 1 tbsp Orange zest
• 1 tsp Cinnamon, ground
• 1 pinch Ginger, ground
• 500 ml Almond drink, Alpro, unsweetened
• 40 g Honey
• 4 tbsp Almonds, sliced

Method

1. The roasted pumpkin and the spices are strained in a blender.
2. Bring the chia seeds to the boil with the almond milk and cook over a low heat for about 15 minutes until thick.
3. Stir in the honey and cover.
4. Then add the pumpkin puree and orange zest.
5. Toast the almonds in a dry pan until golden brown.
6. Ladle the pudding into small glass glasses and serve sprinkled with almonds.