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Pumpkin Fig Smoothie

Filed Under: recipe, smoothies Written By Leanne September 17, 2018

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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?

smoothie in a glass

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
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Pumpkin & Fig Smoothie

pumpkin fig smoothie
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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?

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 1/2 medium frozen banana
  • 2 fresh figs
  • 1/3 cup canned pumpkin (not pumpkin pie mix)
  • 1 Tbsp almond butter
  • 1/2 tsp ground cinnamon
  • 1 cup (unsweetened) soy milk
  • 2–3 ice cubes
  • 1/2 Tbsp hemp hearts

Instructions

  1. Add all ingredients except hemp hearts to a blender and and blend on high until smooth and creamy.
  2. Pour into a glass, then top with hemp hearts and additional cinnamon. Serve immediately.

Equipment

measuring cups

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measuring spoons

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vitamix E310

blender

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Notes

  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • If you can’t find cinnamon almond butter (or don’t want to buy it for just this one recipe), feel free to substitute plain almond butter + 1/4 tsp cinnamon. 
  • Frozen bananas: I keep a gallon size zip top bag of peeled (overripe) bananas in my freezer at all times. Just break in half before adding to you blender. It makes for a really creamy consistency and adds natural sweetness to smoothies. 

Nutrition

  • Serving Size: 1 smoothie
  • Calories: 355 calories
  • Fat: 15 grams
  • Carbohydrates: 46 grams
  • Fiber: 9 grams
  • Protein: 15 grams

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Comments

  1. Darlene says

    April 6, 2019 at 3:54 pm

    Carbs per serving?

    Reply

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