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Healthy Pumpkin Carrot Breakfast Smoothie
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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%