If you read this month’s newsletter, you saw that I’m wild about pumpkin when fall rolls around. I love everything pumpkin from pumpkin soup to pumpkin ice cream. Right after I sent out the newsletter, a friend gave me a recipe for a pumpkin smoothie that she found in October’s Prevention magazine. I was immediately intrigued with the idea. It calls for 1/2 cup cooked pumpkin, 1/2 cup soy milk and 1/2 cup ice. You put all the ingredients together and blend, adding ice and/or a sweetener like agave nectar and pumpkin spice if you like.

I love experimenting and adapting recipes so of course I wanted to create my own version. I used canned pumpkin, added some frozen bananas and used almond milk instead of soy (use what you like best….rice milk, 2% milk, etc). I added some nutmeg and cinnamon as well as some ground flaxseeds, an excellent source of Omega 3s.  Then I added just a touch of agave nectar to sweeten it up. It was delicious and so easy! Talk about a simple, worry-free breakfast or snack, this is it.

Do you have a favorite pumpkin recipe? Let us know your favorite dishes you whip up with pumpkin.

Filed under: Beverages, Eating, Food, Recipes, Smoothies, Sugar and Sweeteners