Pumpkin Carrot Breakfast Smoothie

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 😉

Healthy Pumpkin Carrot Breakfast Smoothie
Pumpkin Carrot Breakfast Smoothie
Healthy Pumpkin Carrot Smoothie
Pumpkin Carrot Breakfast Smoothie

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 😉

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.
  • 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
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%

Nutrition Facts
Serving Size 3
Servings Per Container 1

Amount Per Serving
Calories 109 Calories from Fat 39.6
% Daily Value*
Total Fat 4.4g 7%
Saturated Fat 2.1g 11%
Trans Fat g
Cholesterol 0mg 0%
Sodium 88mg 4%
Total Carbohydrate 16.2g 5%
Dietary Fiber 4.7g 19%
Sugars 9.9g
Protein 2g 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.