Pumpkin is a super healthy fruit, rich in potassium, vitamin A and vitamin C. This smoothie bowl gets a kick of protein from fermented organic vegan proteins+, which is made from a blend of 7 fully-fermented plant-based sources, including organic spirulina, organic mung bean, organic yellow pea kernel, organic flaxseed, organic hemp and organic brown rice and organic pumpkin seeds, that together provide a balanced amino acid profile.
Ingredients:
2 cups canned pumpkin purée
1 cup plain almond milk
1 1/2 cups almond milk, cashew cream or other dairy-free milk or more, to thin
Freeze the pumpkin puree and almond milk in silicone molds or ice cube trays.
Once frozen, transfer the pumpkin and almond milk cubes into the container of a high powdered blender and add the cashew cream or almond milk, maple syrup, protein powder and pumpkin pie spice. Pulse, using a tamper if you have one (otherwise stopping the blender frequently to push down the mixture), until the mixture is smooth. You may need to add a small additional amount of cashew cream or almond milk to thin it to the desired consistency.
Divide the smoothie among bowls, garnish with the toppings if desired and eat immediately!
