I am such a pumpkin person and I love, love, love fall so much. In a sea of pumpkin-spiced everything recipes I wanted to share my own favorite with you: the Ginger Pumpkin Breakfast Smoothie. I heard a horrifying rumor that we are running short on pumpkins this year; canned pumpkin in particular may be in shortage so be sure to stock up early. I was neglectful in planting my own squash this past spring so I’ll be hitting up the pumpkin patch shortly to pick out my perfect carver – one of my most favorite fall activities.
Pumpkin is a winter squash and whenever you see that deep orange color, you can be sure that you are getting a rich source of natural vitamin A. It is such a nutrient-rich ingredient to add whenever you can. Pumpkin also offers vitamin C, B vitamins, and lots of minerals and fiber. It offers unique antioxidants found in orange and red colored foods. Remember to include this part of the “rainbow” in your diet regularly. I hope you get a chance to start your day with my Ginger Pumpkin Breakfast Smoothie this fall! However you love to enjoy it the most, be sure to include plenty of pumpkin recipes in your diet this fall and winter for maximum flavor, nutrition and because it reminds you of cozy, breezy, beautiful autumn!
Ginger Pumpkin Breakfast Smoothie
- Yield: 4 1x
- 1/2 cup ice cubes
- 1 medium frozen banana
- 8 ounces almond (soy, or dairy milk (unsweetened))
- 1 teaspoon grated fresh ginger (dried ginger is fine (too if you don’t have fresh))
- 1 teaspoon peanut or almond butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- cup ½organic canned pumpkin
- Combine all ingredients in a blender and puree until smooth
Ginger Hultin,MS, RD, CSO
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