This pumpkin smoothie is perfect for when you want pumpkin pie vibes without turning on the oven. It’s quick, easy, and healthy… if fall could fit in a glass, this would be it.
Chipotle Butternut Squash Soup
Prep time: 5 minutes
Servings: 1-2
INGREDIENTS
- 1 frozen banana
- ½ cup vanilla Greek yogurt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
- ½ cup milk
- 2 tablespoons pure maple syrup
- ⅔ cup pumpkin purée
- 1 cup ice cubes
DIRECTIONS
- Add all ingredients to a blender in this order: milk, pumpkin purée, yogurt, maple syrup, banana, spices, and ice.
- Blend on high until smooth and creamy, about 30–45 seconds.
- Taste and adjust sweetness or spice as needed—add more maple syrup for sweetness or extra cinnamon for warmth.
- Pour into a chilled glass and top with a sprinkle of cinnamon or a dollop of whipped cream.
NOTES
- Make it thicker: Add more ice or a second frozen banana.
- Make it lighter: Skip the maple syrup or use half for a less sweet version.
- Protein boost: Add a scoop of vanilla protein powder or a spoonful of cottage cheese before blending.
- Storage: Best enjoyed right away, but it can be refrigerated up to 24 hours—just give it a quick shake before drinking.
- Substitutions:
- If you don’t have pumpkin pie spice, just add a pinch more cinnamon, plus a tiny dash of nutmeg and ginger.
- Use Greek yogurt with a higher protein content if you want it to double as a post-workout smoothie.
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