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Ingredients:
•    150 grams pumpkin/squash flesh cooked (roasted, baked, boiled without salt or herbs)
•    75 millilitres water
•    1/2 - 1 teaspoon instant coffee
•    75 millilitres milk of choice 
•    pinch of nutmeg
•    bigger pinch of cinnamon 
•    sugar or other sweetener if desired 
•    cream for topping if desired 
 

Method:
1.    Put the pumpkin in a food processor with the water and blend until smooth. Transfer to a saucepan and heat until just below boiling.
2.    Sprinkle the coffee over and stir until dissolved.
3.    Add the milk, nutmeg and cinnamon (and sugar if using) and cook for 2-3 minutes. Do a taste test and adjust spices and sweetener as required.
4.    Pour into your glass (top with cream if using) and sprinkle with cinnamon.
5.    Serve whilst warm (with a spoon for stirring). 
6.    Enjoy!

Recipe provided by Laurena of LifeDietHealth for #FoodSavvy Norfolk & Suffolk