This Pumpkin Spice Smoothie was the genius inspiration of my amazing friend and meditation teacher, Luc Blanchard. Luc is also the author of ‘The Golden Link to Oneness’. You can learn more about him on his website www.lmblanchard.com. So Luc and I like to stop by Starbucks for a warm cup of coffee once in while, especially when the temperatures start to drop and the fall colours start to arrive, which in Ottawa is always way too soon. Although I always pine after the Pumpkin Spice Latte, a grande contains 12 1/2 teaspoons of sugar (about 50 grams), not to mention a bunch of other less-than-optimal ingredients. If you want to read more about what they are, Food Babe has a detailed write-up on her blog.
So back to this amazing smoothie….it’s made with a hefty dose of real pumpkin, which is incredibly high in antioxidants (carotenoids), vitamin A, zinc and fibre. The fresh ginger and cloves add a nice kick and are great for fighting and relieving cold and flu symptoms and providing digestive relief. The cinnamon is great for balancing blood sugar levels and also has antiviral and antimicrobial properties. The dates and the banana are high in potassium and are great energy boosters. The coconut milk is also high in electrolytes and medium chain triglycerides (MCTs), which provide your body with easily accessible energy.
It’s rare for me, but I chose not to add any protein powder as I wanted the pumpkin flavour to really stand out and the smoothie was already thick and creamy enough, but if you want a perfectly balanced smoothie that you can drink as a meal replacement rather than a snack, you could add a 1/2 scoop of vegan protein powder (unflavoured would be my pick). The best thing about this smoothie is that it’s great for protecting you from cold and flu viruses and you likely already have most of these ingredients on hand. So, grab your blender, gather your ingredients and blend up a batch of this delicious fall-flavoured Pumpkin Spice Smoothie.
Pumpkin Spice SmoothiePrint This
- 1 medium banana, frozen
- 1/2 cup pumpkin puree
- 1/2 cup full-fat coconut milk (from a can)
- 1/2 cup of coconut milk (from a carton)
- 2 tablespoons real maple syrup
- 2 Medjool dates, pitted
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 - 1 inch piece of fresh ginger, peeled
- OPTIONAL TOPPING INGREDIENTS:
- 1 can chilled, full-fat coconut whipped cream
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon real maple syrup
- pinch cinnamon or a bit of grated 70% dark chocolate
- a pinch to 1/8 teaspoon ground cloves
- 10 ice cubes
- Add all smoothie ingredients to a blender and blend until smooth.
- Pour the smoothie into a glass mason jar and drink as is or add optional toppings.
- To make coconut whipped cream, scoop the coconut cream off the top of a can of chilled full-fat coconut milk.
- Add the coconut cream to a stand mixer along with the vanilla and maple syrup. Using the whisk attachment, whip until light and fluffy.
- Scoop a dollop of coconut whipped cream onto your smoothie and top with grated chocolate or a pinch of cinnamon.
- Store the rest of the coconut whipped cream in your fridge in a glass air-tight container for up to one week.
- Start a fire, put your feet up and enjoy your fancy smoothie.
GF, DF, SF, EF, NF, V, VEG