Fruity Pumpkin Smoothie

Right now, I’m in the middle of Michigan, surrounded by half-bare trees and colorful leaves. I can’t believe that just a couple of days ago I was in New York gallivanting around town, trying out new vegan spots and figuring out the subway system. And a couple of weeks before that? Back at home, waiting for cool fall weather to come and stressing out about my self-forced life changes. So, it’s great to be surrounded by nature’s beauty and living a slower life, not worrying about a whole lot and spending time with family.

Simple times call for simple recipes and sometimes, instead of a heavy pumpkin dessert, I crave a refreshing way to enjoy pumpkin close to it’s pure form but with a little help from some other fall staples. This smoothie may not be the pinnacle of nourishment, but it’s light, healthy and great for breakfast or a snack.

Ingredients:

  • 1 1/2 Cup Half-Frozen Cooked Pumpkin
  • 1 Apple, Roughly Chopped
  • 1/4 Cup Dried Cranberries
  • 1/2 tsp. Cinnamon
  • 1/4-1/2 Cup Water, to help blend
  • Optional: 1 1/2 tsp. Maple Syrup

Directions:

  1. Make sure that the pumpkin is not completely frozen, so that it is easier to blend. Place all ingredients in high-speed blender and puree until smooth. Garnish with cranberries and a pinch of cinnamon.

5 Comments

Filed under Healthy Recipes, Sweet Recipes, Vegan MOFO!

5 Responses to Fruity Pumpkin Smoothie

  1. There is nothing that says Fall like a nice warm apple pie. I have found a great way to make this all time favorite even better. Personal peices of pie:) All you do is make your pie as normal but instead of it getting put into a pan to bake you simply put the shell and stuffing into a cupcake pan. Only 6 are allowed at a time for spill over. This way there is no cutting and everyone gets just the right size/hand held peice of apple pie:)

  2. Thank you for your post, I was sad that I was not able to make my pumpkin soup like I do each year! Instead I made squash bisqu…YUMMY!!! All you do is boil 1 med squash, 1 carrot, ( I used 9 baby carrots) 2 cups of chicken or veg broth and 2 cups of water. Once soft put into blender and blend. Serve with a swirl of milk or cream!! So good:) we had warm bellies before trick or treating this year!

  3. Pingback: Balsamic Baked Tofu Sandwich | Vegan Yack Attack

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