Pumpkin Banana Smoothie (raw, vegan)
For Autumn flavours try this pumpkin banana smoothie. It's smooth, creamy, sweet and tangy. Made with fresh almond milk, raw pumpkin, banana, cinnamon, dates, and ginger.
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Equipment
- High speed blender.
- Paring knife.
- Chopping board.
Ingredients
- 240 ml (1 cup) almond milk
- 116 g (1 cup) pumpkin (diced)
- 1 banana (frozen)
- 1 small carrot (diced)
- 2 large dates (pitted)
- 1 inch piece fresh ginger (minced or grated)
- 2 tablespoon raw pumpkin seeds (from the pumpkin)
- ¼ teaspoon powdered cinnamon
- 4-6 ice cubes
Instructions
- Chop ingredients. Remove the pits from the dates and discard. Peel and dice the pumpkin reserving a tablespoon of the seeds from inside. Roughly slice the carrot and chop the frozen banana.116 g (1 cup) pumpkin, 1 banana, 2 large dates, 1 inch piece fresh ginger, 4-6 ice cubes, 1 small carrot
- Blend. Add the ingredients to a high speed blender and blend until smooth and creamy.116 g (1 cup) pumpkin, 2 tablespoon raw pumpkin seeds, 1 banana, 1 small carrot, 2 large dates, 1 inch piece fresh ginger, ¼ teaspoon powdered cinnamon, 4-6 ice cubes, 240 ml (1 cup) almond milk
Notes
To serve.
Serve the smoothies with a pinch of powdered cinnamon sprinkled on top.
Storing.
Store in a lidded container and keep in the fridge for up to three days.
Tried this recipe?Please let me know in the comments below