I’m going to begin with total honesty because I don’t want anyone to make this and be shocked… this smoothie tastes like pumpkin. I am not trying to hide a veggie in there, masking it with stronger flavours. I want to let it shine.
Yup. I know I’ve missed all the typical celebrations of the pumpkin: Halloween; Thanksgiving; Autumn! But I’m still eating them here in sunny Sydney and if it’s in my kitchen, it’s my inspiration.
Now back to the flavour…
Try thinking Pumpkin Pie rather than baby food. If you can’t get your head around that, try thinking of the pumpkin as your banana base alternative, high in lots of yummy vitamins and minerals, and how good it’s doing you to mix things up.
And if you still can’t get your head around it, maybe try increasing the banana. Or you could even use all banana and possibly a little bit of mango and then let me know how it works out. But I love the recipe below in all its pumpkin glory.
The beautiful rose gold straws I am using with this recipe are from Ever Eco. They are a gorgeous family owned and operated company in Australia dedicated to waging war against waste, which is why we love them.
I also have one of their nut milk bags that I use regularly not just for nuts but for soaking quinoa or even rice overnight before cooking. As always, I would never recommend something I don't love.
Check out their website for all products. Little changes from lots of people can make a big impact.
Pumpkin Chai Smoothie
Makes 1 smoothie – easy to double
GF, DF, vegan, good fats, RSF
Prep time + tidy up: 5 mins (if you already have roasted pumpkin)
Cook time: 30 secs
1/2 cup roasted pumpkin – roasted, skin removed and super soft*
1 cup coconut or almond milk
Recommended but not necessary:
1 tsp maca powder
1 tbsp hemp protein powder
2 cubes of frozen spinach or 1 cup fresh spinach
Pop everything into your blender and whiz it until smooth.
Pour into your most special glass.
Top with shredded coconut, cacao nibs, hemp seeds…
Sit down, sip and enjoy.
P.S. This would also be amazingly awesome as an icy pole.
Tip: If you find yourself with a lot of leftover roasted pumpkin, chuck it all into the blender, make it smooth and then freeze it in to ice cubes ready for smoothies or even pasta sauce.
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