Fall is in the air! And if you read our last post on roasting your own tiny pumpkin, you now have a delicious, healthy, homemade batch of pumpkin puree that’s ready to be devoured. Cooked pumpkin is low in saturated fat, cholesterol, and sodium, but super-high in fiber, vitamin A, vitamin C, vitamin E, riboflavin, potassium, copper, manganese, niacin, thiamin, vitamin B6, iron, and so on.
Put some of this mineral-rich goodness in your next green smoothie for an unexpectedly delicious, seasonal treat. We’re of the school of thought which holds that the more pumpkin-flavored things in your life this October, the better.
NOTE: If you want icier smoothies, freeze chunks of pumpkin puree in ice cube trays the night before.
Pumpkin Oat Smoothie
In a blender, combine:
- One cup milk
- One banana (frozen, if possible)
- Handful of oats
- 1/3 cup pumpkin puree
- Several handfuls of baby spinach
- Generous sprinkle of cinnamon, nutmeg, cloves, and/or allspice
Blend on high until smooth. Serve with an extra sprinkle of cinnamon on top!
Almond-Carrot Pumpkin Pie Smoothie
In a blender, combine:
- 1/2 cup pumpkin puree
- 1 cup almond milk
- 1 carrot (chopped or grated)
- 1 banana (frozen, if possible)
- Several handfuls kale
- Generous sprinkle of cinnamon, nutmeg, cloves, and/or allspice
Blend until smooth. Add a cinnamon stick and slurp down in an armchair.
Super-Thick Extra-Protein Pumpkin Pie Smoothie
For a frozen treat you can eat with a spoon, blend together:
- 3 handfuls spinach
- 1 cup soy milk
- 1 cup tofu
- 1/2-1 cup pumpkin
- 1 banana
- Generous sprinkle of cinnamon, nutmeg, cloves, and/or allspice
Top this protein-packed smoothie with a handful of crushed graham crackers.
Photo attribute: sparkpeople.com
