Let’s continue the trend of adding veggies to our smoothies, shall we?
A pumpkin spice smoothie is really what autumn is all about. With all the warming spices in this smoothie, it’s essentially like drinking a pumpkin pie. And to all my non-North American readers out there, you may not have had pumpkin pie before, but I promise you it is absolutely delicious!
I like to use real pumpkin that I’ve roughly chopped up and steamed until soft. But you could definitely also use pumpkin puree – just make sure to read your ingredients list on the can to be sure nothing sneaky has been added in!
Cooking the pumpkin
For cooking the pumpkin, fill a deep baking tray with around 2cm of water. Then cut the pumpkin in half, scoop out the centre with the seeds, and place cut-side down in the baking tray.
Cook in a 200C / 390F oven for about 40-45 minutes. The meat should be soft when pricked with a fork and come easily away from the skin. Then slice off the skin, roughly chop the pumpkin, and refrigerate for up to a week until needed.
Pumpkin Spice Smoothie
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¾ cup (180mL) pumpkin
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½ cup (125ml) steamed then frozen cauliflower
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1 medium banana*
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1 cup (250mL) milk of your choice (I use almond or coconut)
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2 tbsp (30mL) almond butter
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1 tbsp (15mL) flaxseed
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1 tsp (5mL) vanilla
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1 tsp (5mL) cinnamon
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½ tsp (2mL) cardamom
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½ tsp (2mL) ginger
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¼ tsp (1mL) nutmeg
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1 scoop protein powder
Place all ingredients together in a blender and blend until smooth!
Serves 1
* The banana adds some sweetness to the smoothie, you could start with ½ banana and add more as needed.
