Pumpkin Smoothie Bowl

As the sun gets stronger during the summer, there is nothing I crave more than a nice cooling and hearty smoothie bowl for breakfast. This is my current favourite banana-less smoothie. And the best part - you get to eat your veggies too!


  1. 2 cups of baked and frozen pumpkin (do this in advance the night before)
  2. 2 dates
  3. 1 tbsp almond butter ( or nut/seed butter of your choice)
  4. 2 tbsp cacao powder ( or cocoa powder)
  5. dash of cinnamon
  6. Grated ginger
  7. 1/2 cup of water or milk of your choice

Toppings of your choice - I recommend granola for some crunch and fresh fruit


  1. Bake and freeze the pumpkin in advance 
  2. Cut your pumpkin in half and scoop out the seeds
  3. Bake facing down for 45 minutes at 175 C
  4. Once baked, it is easy to separate the skin. Freeze the Pumpkin
  5. Now that you have frozen Pumpkin, blend all the ingredients in a high speed blender or food processor, we are looking for a creamy consistency
  6. It’s ready to serve!
  7. I have topped mine with our Cocoa Coconut Millet Granola, pomegranate seeds and hemp seeds

Don’t forget to tag us in your photos, I would love to see how you get creative with the toppings! 


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