Pumpkin Smoothies | PCC Natural Markets

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Pumpkin Smoothies

Serves: 2

Your rating: None (2 votes)
Your rating: None (2 votes)


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Place all ingredients in a blender and puree until smooth. Pour into glasses and enjoy.

Hint: Freeze your pumpkin puree in ice cube trays. After 24 hours remove pumpkin cubes and store in an airtight container in the freezer. When you want to mix up a smoothie, just pull them from the freezer and use what you want. Store leftovers in the freezer for the next time.

Option: Canned pumpkin can also be used. Freeze in ice cube trays or use straight from the can for a thinner smoothie. You can also omit the banana and increase the pumpkin to 1 cup for more pumpkin taste.


Using fresh pumpkin in your recipes

Use Sugar Pie pumpkins for the sweetest, most tender flesh. Wash your pumpkin and cut it in half. With a spoon, remove the seeds and strings. Place pumpkin, flesh side down, on a baking sheet and bake in a 400º F oven for 35 to 45 minutes. Peel skin from pumpkin and prepare as desired.

Using less liquid will make a thicker, shake-style drink.

Each serving: 200 cal, 4g fat (2g sat), 15mg chol, 90mg sodium, 36g carb, 4g fiber, 25g sugars, 7g protein

Recipe by Lisa Palmatier, PCC Cooks instructor

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