Pumpkin Smoothie

Autumn has to be my favourite time of the year. The weather isn't too hot or too cold, it's just right. The humidity has gone and it's socially acceptable to start wearing trackies (yes I said it!) and jumpers and thick toasty socks. Autumn is also a great time to add spices and other tasty ingredients to our smoothies. Experimenting can be really fun and I thought what would be better than using our left over roast pumpkin in a smoothie? The answer is nothing, because this smoothie was absolutely delicious.


1 cup of milk (both dairy or non dairy is fine to use in this recipe)
½ cup of roast pumpkin, pureed
1 tbsp Mabel & Joy Balance Superfood Booster blend
1 small banana, frozen and cut into chunks
¼ tsp cinnamon (can also sprinkle on top of the finished smoothie as a garnish)
½ a tsp of honey (optional step only - vegans can use their favourite natural sweetener, if desired)


  1. Add the frozen banana to a blender with half of the milk and blend until smooth
  2. Add the roast pumpkin (cold and without the skin, and again blend until smooth - you may need to add the rest of the milk at this step
  3. Add cinnamon, and honey (if desired)
  4. Serve and enjoy!

The great thing about this pumpkin smoothie is that leftovers can be used, cutting down on wastage and ultimately saving on costs. There's not much more disappointing than throwing away good food (and money) when cleaning out the fridge each week.

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