I used pumpkin puree as the roasted pumpkin is going to have more flavour. If you want to add fresh pumpkin, I would add 1 full cup of pumpkin and only add four ounces of almond milk as the fresh pumpkin isn’t going to be as thick as the puree.
I added a little pineapple to accent the pumpkin and sweeten the smoothie. Pineapple is also very nutritious and contains anti-inflammatory properties.
The chia seeds help to give this smoothie a little healthy omega-3s. They are also a great source of protein and calcium.
Pumpkin-Carrot Green Smoothie Recipe
- 1/2 cup pumpkin puree (make your own)
- 1/2 banana, peeled
- 2 carrots, chopped
- 1 tablespoon chia seeds, soaked for 5 minutes
- 1/2 cup pineapple
- 2 cups fresh baby spinach
- 6 to 8 ounces of unsweetened almond milk
Start by adding the liquid to your blender (I use a Vitamix), followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until the smoothie is creamy.