Pumpkin with Apple Juice and Cinnamon

Ingredients

• 1 Hokkaido pumpkin
• 300 ml apple juice
• 1 tsp raw cane sugar
• 1 vanilla bean (filling)
• 3 tsp ground cinnamon
• 3 sprigs lemon balm
• 2 tsp chopped pistachios
• 4 tbsp Soy yogurt

Instructions

1. 1.

   Peel, seed, and dice the Hokkaido pumpkin. Combine with apple juice, sugar, vanilla, and cinnamon in a covered pot; simmer until the pumpkin is tender yet firm. Let cool and refrigerate for about 1 hour.

2. 2.

   Meanwhile, wash lemon balm, shake dry, and finely chop the leaves. Toss the pumpkin with lemon balm and pistachios, divide into bowls, and top each with a tablespoon of soy yogurt.