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–+ servings
A tall glass of creamy drink on a small ceramic plate with cinnamon sticks, pumpkins and banana nearby.

Pumpkin Banana Smoothie (raw, vegan)

Juliette | Flourishing Kitchen
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.
5 from 2 votes
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Prep Time :10 minutes
Cook Time :0 minutes
Total Time :10 minutes
Course: Breakfast, Snack
Cuisine: American
Servings :2

Equipment

  • High speed blender.
  • Paring knife.
  • Chopping board.

Ingredients
  

  • 1 cup (240ml) almond milk
  • 1 cup (116g) 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.
  • Blend. Add the ingredients to a high speed blender and blend until smooth and creamy.

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.
Did you make this recipe?Please leave a comment below to help other people.