Pumpkin Carrot Breakfast Smoothie

A quick and delicious smoothie to welcome #autumn with the new-harvest pumpkin, carrots, warm pumpkin pie spice and, a lingering touch of summer’s mango.

As autumn gets settling in, I bet that your food feed has been by now full of pumpkin recipes, from pumpkin pie spice latte, smoothies, pancakes/waffles, soups, stew, bread, cakes, pies, and…too many more to name. No surprise that it’s also a staple in my kitchen.

Pumpkin is an amazingly nutritious food with tonnes of immune-boosting vitamins (A, C, B, D), vital minerals, antioxidants, natural sweetness (making it perfect for snacks and desserts) while being one of the lowest-carb foods out there. It’s known for boosting immune system, eye-health, skin benefit, and weight-loss (note of care: when it comes to weight control, it’s the whole diet you’re following that matters, adding pumpkin next to a whole day of junk food won’t help!). So if you’re not familiar with pumpkin yet, or get rather intimidated by its chunky look, do get one this weekend. I’ll walk you through some of the most delicious, yet simple enough recipes from pre-breakfast to before-bed snacks 😉

As for mango’s, in the last few weeks, there has been a marathon of sale offers on mango’s and pineapple. These are great opportunities to stock up, cut and freeze them to preserve the taste of summer the whole month long 😉

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Pumpkin Carrot Breakfast Smoothie

Prep Time

10 mins

Cook Time

2 mins

Total Time

12 mins

 

A thick and creamy smoothie made from roasted pumpkin puree, fresh carrots, cucumber, spiced up with warm spices and signified with a touch of tropical mango and light coconut milk. Low-carb, rich in vitamins and antioxidants, yet so satisfyingly filling that it can qualify as a light breakfast

Course: Breakfast, Drinks

Keyword: drinks, low-carb, smoothie

Servings: 3 servings

Author: H.P.

Ingredients

• 100 gr ~3 medium carrots
• 1 cup ~ 100gr pumpkin puree
• 1 thumb-sized piece of fresh ginger grated
• 165 gr 1/2 medium mango, cubed
• 75 gr cucumber peeled
• 2 tbsp ~ 20gr chia seeds
• ½ tsp ground cinnamon
• ¼ tsp grated nutmeg
• ¼ tsp ground clove
• 450 ml coconut milk in carton package, NOT the full-fat cream

Instructions

To make pumpkin puree

1. Preheat oven to 175-180C
2. Cut pumpkin into halves.
3. Remove the seeds with a spoon
4. Put them faced down on a lined baking tray
5. Roast in the oven at 175C for about 50mins
6. Scoop out the flesh. Let cool and store in fridge or freezer

For the smoothie

1. Put everything in a blender or Nutribullet
2. Blend for about 15-second until you reach a creamy and thick smoothie
3. Garnish with bee pollen OR toasted pumpkin seeds

Recipe Notes

Vitamins & Mineral contents: Vit A 47% DV; Vit C 30% DV ; Calc  26% DV; Iron 4.4%