Pumpkin Spice Smoothie Bowl
This Fall smoothie recipe is a great way to make the most of pumpkin season while squeezing an extra dose of vitamin A into your mornings.
When pumpkins are abundant, I like to buy a few and make a big batch of pumpkin puree, storing any leftovers in the freezer. I use the puree in all sorts of meals throughout the season - including this smoothie.
Making pumpkin puree is so easy and it's so much fresher than canned puree. Simply slice a pumpkin in half, remove the seeds and cook in the oven until the flesh is really soft. Then blend into a puree in a blender or food processor. That's it! Don't throw away the seeds - simply roast them in the oven with your favourite spices for a quick, healthy snack with no waste.
*Notes : To make pumpkin puree, slice a pumpkin in half, remove seeds, and place the two halves cut side down on a baking dish or baking sheet. Bake for 30 to 50 minutes at 400F (cooking time will vary depending on the size of your pumpkin), or until the flesh is really soft. Scrape flesh and place in your food processor or blender. Pulse until you get a smooth puree.
Pumpkin Spice Smoothie Bowl
1-2 servings
1/2 cup fresh pumpkin puree (see notes)
1 large ripe banana (fresh or frozen)
1/3 cup plant-based yogurt (I used coconut yogurt)
1/3 cup plant-based milk (oat, almond, cashew, etc)
1/4 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp ground ginger
A squeeze of lemon juice
1-2 soft dates, pitted (or to taste)
Suggested toppings (optional)
Banana (sliced)
Your favourite granola
Raw cacao nibs
instructions
Place all the ingredients for the smoothie in a high-speed blender and blend until smooth.
Taste and adjust for sweetness or seasoning if needed. Pour into a bowl and top with your favourite granola, cacao nibs, and/or your topping of choice.
