A Fall Favorite: Pumpkin Apple Smoothie
By Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist
I love to eat and drink fall’s beautiful and nutritious fresh fruits and vegetables! This delicious seasonal smoothie is bursting with beta-carotene and other important antioxidants like quercitin found in apples. This smoothie tastes great cool or even warmed up for a treat (omit the ice and warm almond milk before adding to blender if making into a hot beverage).
Ingredients
- 1 cup (200 g) cooked pumpkin (or pumpkin from a box or BPA free can)
- 1/2 tsp (3.5 g) cinnamon
- 1 tsp (5 ml) honey
- 1 tbsp (15 g) chia seeds
- 1/2 tsp (3.5 g) apple pie spice
- Dash of ground ginger
- 2 cups (500 ml) almond milk
- 1 apple, cored
- Ice, as needed
Directions
- Roast pumpkin unless using boxed/canned pumpkin. To roast, preheat oven to 420 F (215 C) cut top off pumpkin and remove strings and seeds. Set seeds aside to roast as a snack.
- Cut pumpkin into 4 large pieces, removing bottom stem. Place flesh side down, skin side up in a baking dish. Add 1/4-1/2 in (1 cm) of water. Bake for 40-50 minutes until top of skin is brown and easy to remove from flesh. Scoop out pumpkin flesh and let cool. Refrigerate extra and use within 3 days.
- Add roasted pumpkin, almond milk, apple, cinnamon, apple pie spice, chia seeds, ice, ginger, honey to blender.
- Blend on high for at least 45 – 60 seconds, until smooth.
- Pour into glass and garnish with chia seeds and cinnamon.
Servings: 1
Serving Size: 16 - 18 oz (500 ml)
Substitutions
- Pumpkin: butternut squash, acorn squash
- Apple: pear, peach
- Apple pie spice: pumpkin pie spice, more cinnamon and ginger
- Honey: agave nectar, maple syrup
- Almond milk: coconut milk
Calories: 310
Fat: 10 g
Trans Fat: 0.5 g
Cholesterol: 0 mg
Sodium: 380 mg
Carbohydrates: 54 g
Fiber: 16 g
Sugars: 29 g
Protein: 7 g