Vegan Pumpkin Smoothie with Ginger & Cardamom

5 from 2 reader reviews

Prep Time 5

Total Time 5

Servings

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Ingredients

⅓ cup pumpkin puree
⅓ cup plain coconut milk yogurt
⅔ cup unsweetened non-dairy milk
1 teaspoon lemon juice
1 ½ teaspoons maple syrup
1 ripe banana, preferably frozen
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
½ teaspoon minced fresh ginger
⅛ teaspoon vanilla extract
pinch sea salt

Optional Add-Ins:

ground flax seeds
vanilla protein powder
ground turmeric
tiny pinch of cayenne pepper
ice

Instructions

In an upright blender, combine the pumpkin puree, yogurt, almond milk, lemon juice, maple syrup, banana, cinnamon, cardamom, ginger, vanilla, and sea salt. Blend on high until the pumpkin smoothie is completely smooth and creamy. Serve the vegan pumpkin smoothie with a sprinkle of cinnamon, almond butter drizzles, and extra coconut yogurt on top if you like.

Equipment

Blender

Recipe Notes

The quality of your yogurt will make a huge difference here. Out of all the retail non-dairy yogurts available, I like Anita’s the best. It’s only available in the US for now, but there are lots of great tutorials for making your own coconut yogurt online. I follow the technique in The Moon Juice Cookbook when I make the effort to culture my own. Of course, if you consume dairy-based yogurt, feel free to use that.
I topped mine with the extra thick cream at the top of the yogurt container, a drizzle of almond butter, and a sprinkle of cinnamon.
Use a soft Medjool date instead of the maple syrup to make this totally refined sugar-free.

The perfect balance of sweet, spicy, creamy, and tangy. This vegan pumpkin smoothie is the best way to use up any leftover pumpkin purée.

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