Roasted Pumpkin Smoothie


It’s already hot here in Raleigh. Unlike the beach or mountains, there’s no breeze and frozen drinks are great for breakfast and lunch. This one is really simple. I used my own roasted pumpkin from last fall which I froze in small containers. You can use ice-cube trays and then store the little cubes in containers as well. It’s also possible to add some protein powder to this drink and make it a meal replacement which is sometimes a necessity when it hits the upper 90’s and 100’s. Both kids and adults liked this one at the Midtown Farmers’ Market. It’s fairly sweet, but not from a lot of sugar. The secret is using coconut water to replace some of the honey. The preparation section of the recipe makes a single serving so increase the amounts as needed.


Roasted Pumpkin Smoothie

Ingredients for Base Frozen Mixture

1/ cup of roasted Pumpkin (try canned if you don’t have the roasted)
1/2 cup Coconut Milk
1/4 cup Vanilla Extract
1/16 teaspoon Ginger
1/16 teaspoon Cardamom
1/8 teaspoon Nutmeg
1/4 teaspoon Cinnamon
Dash Allspice
1 tablespoon Honey

1/2 Coconut Water to blend in preparation stage


Blend all of the base ingredients together and freeze in ice-cube trays. Then store the cubes in containers. When you are ready to make a smoothie, allow 1/2 cup worth of the cubes to slightly thaw and blend with an equal amount of coconut water (1/2 cup) until it’s smooth. You can add whipped cream or protein powder to the drink as well.

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