Pumpkin Fig Smoothie

This healthy pumpkin smoothie is creamy, includes a serving of orange vegetables, and to be honest, kind of tastes like dessert. What’s not to like?

Apparently I’m all about the seasonal recipes lately and I’m totally owning it. I randomly made this smoothie for breakfast one day because a) we were low on food and b) I remembered that I still had two cans of pumpkin in the pantry from last fall and wanted to use it in something besides a baked good.

Canned items are perfect for when you need some produce in a pinch, by the way. I think they get a bad rap for being nutritionally sub-par, but in reality some vegetables are actually more nutritious after having been cooked/processed.

Favorite Canned Vegetable Staples

• Beans (garbanzo, black, and pinto)
• Diced tomatoes for soups, chilis, marinara sauce, and a stand-in for pizza sauce
• Corn (when out of season) for burrito bowls and tacos
• Pumpkin for adding to oatmeal, smoothies and muffins/quick breads

What else would you add to this list?

I’m a big proponent for keeping a well-stocked pantry because it makes weeknight cooking a million times easier and can be a lifesaver when you run out of fresh produce but still want to make a balanced meal.

Related | Get my free Kitchen Inventory Checklist! 

How to Make a Healthy Pumpkin Smoothie

There are smoothies and then there are healthy smoothies. I recommend including the following three components: at least 10 grams of protein, some sort of fruit or vegetable (or both!) and heart-healthy fat.

Here are the ingredients in this seasonal treat:

• Milk for the liquid component. Use your favorite! I love soy milk for smoothies because of it’s thicker texture and solid dose of protein.
• Frozen banana. No smoothie is complete without it. This is what makes smoothies creamy and it also adds a little bit of natural sweetness.
• Fresh figs. Something unexpected, but pairs perfectly with pumpkin.
• Almond butter for fat, protein and flavor.
• Hemp hearts for more protein, and a textural “bite”
• Cinnamon

The final result is thick and creamy, has a serving of orange vegetables (always impressive at breakfast) and to be honest, kind of tastes like dessert. Make this before the figs are gone!

You might also like:

• Homemade Pumpkin Spice Syrup
• Pumpkin Pizza with Pancetta, Caramelized Onions & Crispy Sage
• Pumpkin Blueberry Muffins with Tahini Glaze

Print Retry later