Pumpkin smoothie can be served for breakfast or a quick post-workout snack. Even though it is not the pumpkin season I couldn’t resist posting this delicious smoothie recipe, especially that you only need a few ingredients in this recipe.
To prepare pumpkin puree I roasted pumpkin in the oven at 200 C ° degrees for approx. 40 minutes, then combined in the food processor. You can keep the pure in the fridge for up to a week but it also keeps well in the freezer.
Prep time: 5min | Serves: 1
2-3 tbsp pumpkin puree
250ml soya milk
3 medjool dates
1tbsp chia seeds
1/2 tsp cinnamon
1 tsp pumping seeds
Simply combine all ingredients in the food processor into smooth consistency.
To serve the pumpkin smoothie sprinkle pumpkin seeds, chia seeds and cinnamon on top and serve in the glass.
Nutritional Estimates Per Serving
Total fat: 11g
Total carbs: 43g