Learn how to make this delicious vegan style pumpkin punch recipe. Made from fresh pumpkin, plant based milk, sea moss gel and filled with a medley of spices.
Whenever I have a surplus of pumpkins in the house, the first thing I do is make some punch with it.
In my house, punch is already our favourite fall back drink, because it brings back some many fond memories and it's also incredibly filling, when made the island way.
What is pumpkin punch?
In short, it is a drink made from pumpkin, typically Calabaza which is the Caribbean preferred choice of pumpkin to use (the one with the dark green skin).
The pumpkin is steamed or boiled and then combined with one or a number of the following - stout, guinness, rum and/or supligen.
The usual spices and taste enhancers such as nutmeg, cinnamon, vanilla and condensed milk are used as well.
Some people make their punch alcoholic, where others would make theirs alcohol free.
In my house would would make 2 batches, one for the grown ups and another for the children, just like many Caribbean drinks.
My vegan rendition
My version of this drink is dairy free and vegan friendly. I like to use a combination of coconut milk and almond milk.
You don't have to do this but I like a balance of both plant based milk(s). The almond milk is a great substitute for supligen.
I also prefer to steam the pumpkin using my steaming basket as opposed to boiling it as it is a much quicker and safer method.
By steaming, it helps to retain the majority of the nutritional value. It also yields a much better colour and texture.
This is the reason why I prefer to steam my vegetables, where possible and you will notice my more recent recipes will adapt this method.
To really optimise the nutritional content even more I like to add some sea moss gel. I pretty much use sea moss gel in almost all my beverages.
Along with some vanilla, nutmeg, cinnamon, allspice ginger (ground form) vanilla and I sweeten the punch to taste with my homemade coconut condensed milk.
Please don't ask me how much condensed milk to use, it's really a matter of YOUR preference.
Some people like their punch extra sweet while others, prefer a subtle hint of sweetness.
Pumpkin juice benefits
- High in vitamins B1, B2, B6, C, E and beta carotene
- High in minerals potassium, phosphorus, calcium, magnesium and iron
- Helps arterial circulation
- Aids kidney stone problems
- Eases digestion and fights inflammation
- Promotes healthy skin
The steps
- Fill a large saucepan by ⅓ with water with the steaming basket resting in the saucepan and bring to the boil.
- Add the pumpkin to the steaming basket and cover with the lid. If you don't have a steaming basket then simply use a large saucepan and fill it by no more than ¼ of water. This method will help to create steam and not boil the vegetable.
- Reduce the heat to medium-low and steam the pumpkin until tender (this should take several minutes).
- Once cooked, allow to slightly cool before adding the pumpkin to the blender.
- Add the almond milk, coconut milk, sea moss gel, spices and vanilla to the blender.
- Blitz into a smooth consistency.
- Stir in the coconut condensed milk to taste.
Notes and tips
- You don't have to use both coconut milk and almond milk, you can use one plant based milk instead.
- If you aren't able to source pumpkin you can use butternut squash as an alternative.
- Calabaza pumpkin, has the dark green skin and it is available at Caribbean/Asian/Latino neighbourhoods/supermarkets.
- If you don't have a steaming basket then simply use a saucepan and fill it by no more than ¼ of water. This method will help to create steam and not boil the vegetables.
- You will need my Sea Moss Gel Recipe and my Coconut Condensed Milk Recipe too.
- I highly recommend using a high speed blender so that it completely purees the pumpkin.
More punch and juice recipes to try
- Okra Punch
- Soursop Punch
- Beetroot Punch
- Jamaican Sexy Juice
- Caribbean Peanut Punch
- Guava Juice Recipe
- Tamarind Juice
- June Plum Juice
- Sea Moss Drink
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Pumpkin Punch (Vegan)
Ingredients
- 4 cups pumpkin (464g) chopped
- 2 cups almond milk (475ml)
- 2 cups coconut milk (475ml)
- ½ cup sea moss gel (118ml)
- 1 teaspoon cinnamon (2g)
- 1 teaspoon nutmeg (2g)
- ½ teaspoon ginger (1g)
- ⅛ teaspoon allspice (025g)(ground pimento)
- 1 tablespoon vanilla (13g)
- coconut condensed milk to taste
Instructions
- Fill a large saucepan by ⅓ with water with the steaming basket resting in the saucepan and bring to the boil.
- Add the pumpkin to the steaming basket and cover with the lid.
- If you don't have a steaming basket then simply use a large saucepan and fill it by no more than ¼ of water. This method will help to create steam and not boil the vegetable.
- Reduce the heat to medium-low and steam the pumpkin until tender (this should take several minutes).
- Once cooked, allow to slightly cool before adding the pumpkin to the blender.
- Add the almond milk, coconut milk, sea moss gel, spices and vanilla to the blender.
- Blitz into a smooth consistency.
- Stir in the coconut condensed milk to taste.
Notes
- You don't have to use both coconut milk and almond milk, you can use one plant based milk instead.
- If you aren't able to source pumpkin you can use butternut squash as an alternative.
- Calabaza pumpkin, has the dark green skin and it is available at Caribbean/Asian/Latino neighbourhoods/supermarkets.
- If you don't have a steaming basket then simply use a saucepan and fill it by no more than ¼ of water. This method will help to create steam and not boil the vegetables.
- You will need my Sea Moss Gel Recipe and my Coconut Condensed Milk Recipe too.
- I highly recommend using a high speed blender so that it completely purees the pumpkin.
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