• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cadry's Kitchen
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Smoothies

    Pumpkin smoothie with kale

    Published: Oct 9, 2020 · Modified: Mar 11, 2023 by Cadry's Kitchen
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Text overlay: Pumpkin smoothie with kale, cinnamon, and vanilla. Smoothie in glass on table.

    This autumnal pumpkin smoothie is packed with kale, bananas, non-dairy milk, and warming spices. It’s a delicious breakfast or anytime snack. Vegan & gluten-free.

    Pumpkin smoothie in glass by pumpkin, kale, and frozen bananas.

    If the changing leaves and sweater weather have you craving all things fall, look no further than this pumpkin smoothie.

    It includes:

    • Filling pumpkin
    • Nutrient-dense kale
    • Frozen bananas for creaminess
    • Chia or flaxseed for whippy viscosity & omega 3 fatty acids
    • Maple syrup for autumnal sweetness
    • A splash of vanilla
    • A dash of cinnamon
    • And a pinch of nutmeg

    With pleasing pumpkin plus the spices the season is known for, this smoothie makes an excellent breakfast, mid-afternoon snack, or post-apple orchard pick-me-up.

    In this post:

    Jump to:
    • Tips for freezing bananas
    • Ingredients
    • Step by step instructions
    • Make it your own
    • No high-speed blender?
    • More smoothie recipes
    • 📖 Recipe

    Tips for freezing bananas

    Room temperature bananas work just fine in a smoothie. But adding them frozen really takes your drink up a notch.

    Frozen bananas are often used for nice cream, because when that frozen fruit is blended, it becomes beautifully creamy. So it stands to reason that adding them to a smoothie gives the drink a wonderful thickness.

    To freeze bananas, peel them first. Break them into chunks. Then freeze in a freezer safe resealable bag or glass container.

    When you’re ready to use the frozen banana, just pull out as many pieces as you need.

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Labeled ingredients for green pumpkin smoothie on table.

    Step by step instructions

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Kale, bananas, and canned pumpkin in blender.

    Blend the following in a high-speed blender:

    • Non-dairy milk
    • Canned pumpkin
    • Kale
    • Flax seed or chia seed
    • Frozen banana chunks
    • Cinnamon
    • Maple syrup
    • Vanilla
    • Nutmeg

    Blend until smooth.

    Add several ice cubes for a mellower, thicker, icier smoothie.

    Blend until the ice cubes are fully broken down.

    (Have pumpkin leftover? Use the rest in pumpkin oatmeal!)

    Make it your own

    You can make this smoothie your own by varying the ingredients and amounts.

    • Not a fan of kale? Use spinach instead, or leave out the greens completely.
    • Use vanilla non-dairy milk instead of plain, and you can omit the vanilla extract.
    • If your non-dairy milk is sweetened, you can omit the maple syrup.
    • Add a pinch of dried ginger for more fall flavor. Or use pumpkin pie spice to taste instead of cinnamon & nutmeg.
    • Don’t want to use canned pumpkin? Make pumpkin purée from scratch instead.

    No high-speed blender?

    If you don’t have a high-speed blender, you’ll want to make a few adjustments.

    First, I recommend blending the kale alone with the non-dairy milk before adding the other ingredients.

    It’s easier to fully break up the kale when there aren’t other elements involved. That way you aren’t chewing on a salad while sipping your drink.

    Second, you’ll want to use ground flaxseed or ground chia seed.

    Or you can grind whole seeds first in a coffee grinder before adding them to the blender.

    More smoothie recipes

    Here are more smoothie recipes I know you’ll love:

    • Mango banana smoothie
    • Sweet potato smoothie
    • Chocolate peanut butter smoothie
    • Peanut butter banana smoothie
    • Blueberry banana smoothie
    Pumpkin smoothie in glasses by kale leaves.

    📖 Recipe

    Smoothie in glasses on table.

    Pumpkin smoothie with kale

    Author: Cadry Nelson
    5 from 3 votes
    This kale & pumpkin smoothie is just the beverage to get you in the autumn spirit. It's perfect for breakfast or an anytime snack.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 2 minutes minutes
    Total Time: 7 minutes minutes
    Servings: 2 people
    Course: Beverage
    Cuisine: American, Vegan
    Keyword: dairy free, green smoothie
    Prevent your screen from going dark

    Ingredients

    • 1 cup non-dairy milk
    • 2 to 3 leaves curly kale stems removed (about one big handful)
    • ½ cup canned pumpkin not pie filling
    • 2 to 3 bananas frozen in chunks
    • 2 Tablespoons flaxseed or chia seed*
    • 1 teaspoon maple syrup
    • ¼ teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • Pinch of nutmeg
    • 6 ice cubes

    Instructions

    • Put non-dairy milk, a big handful of kale, canned pumpkin, frozen banana chunks, flaxseed or chia seed, maple syrup, vanilla extract, ground cinnamon, and nutmeg into a blender. Blend until fully blended.
    • Add ice cubes to blender. Blend until the ice cubes are fully broken down.

    Notes

    Depending on the size of your bananas, you can use either 2 or 3 frozen bananas.
    Canned pumpkin is not the same as pumpkin pie filling. The ingredients should read 100% pumpkin.
    If your non-dairy milk is sweetened, you may want to omit the maple syrup.
    If you’re not using a high speed blender, I recommend blending the kale alone with the non-dairy milk before adding the other ingredients. It helps to fully break down the kale. You’ll also want to use ground flaxseed/chia seed, or grind it in a coffee grinder before putting it in the blender.
    Subscribe to Cadry’s KitchenSign up today! JOIN BY CLICKING HERE

    Nutrition

    Calories: 256kcal | Carbohydrates: 46g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 90mg | Potassium: 1052mg | Fiber: 7g | Sugar: 22g | Vitamin A: 15766IU | Vitamin C: 90mg | Calcium: 290mg | Iron: 3mg

    Content, recipe, and photos updated October 2020. Originally posted December 2011. 

    More Smoothies

    • Hand holding cashew kale shake with glass straw.
      Creamy cashew kale smoothie with banana
    • Glasses of sweet potato smoothie by blue checkered napkin.
      Sweet potato smoothie with mango & cinnamon
    • Hand holding smoothie in glass.
      Creamy peanut butter banana smoothie (vegan)
    • Hand holding smoothie in glass.
      Chocolate peanut butter smoothie (vegan)
    • Facebook
    • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Anonymous

      August 11, 2013 at 12:09 pm

      5 stars
      I’m gulping down my first Green Pumpkin Smoothie, and it is so yummy!

      Reply
      • Cadry

        August 11, 2013 at 12:33 pm

        Excellent! I’m glad you’re enjoying it. Thanks for letting me know!

        Reply
    2. shaheen

      December 08, 2011 at 10:54 am

      Green Pumpkin Smoothie – gosh I have to try this.

      Reply

    Primary Sidebar

    Cadry Nelson standing in kitchen with hand on hip.

    Hi, I'm Cadry!

    I’m a longtime vegan. (16 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Summer recipes

    • Air fryer radishes on white plate by cashew parmesan and salt.
      Air fryer radishes with vegan parmesan
    • Vegan banh mi on white marble.
      Vegan bánh mì sandwich
    • Bruschetta al pomodoro on platter & garnished with basil.
      Bruschetta al pomodoro: Tomato bruschetta
    • Pickle hummus on table with tortilla chips.
      Irresistible dill pickle hummus

    Cookouts & picnics

    • Collard greens with cranberries on plate by baked potato and vegan chicken strips.
      Smoky sweet vegan collard greens
    • Platter of tofu satay skewers.
      Tofu satay with peanut sauce (air fryer or baked)
    • Saucy BBQ jackfruit sandwich on table speared with a pepperoncini.
      BBQ jackfruit sandwiches
    • Pasta salad with fresh basil in blue bowl.
      Bowtie pasta salad with chickpeas & artichokes

    Air fryer recipes

    • Close-up popper on platter.
      Vegan jalapeño poppers: Fried, air fried, or baked
    • Platter with toasted bread, hummus, artichokes, and marinated cashews.
      Crostini with hummus, artichokes & cashews
    • Hand holding sliced potato topped with cashew cream & seitan bacon
      Loaded sliced potatoes in air fryer (Vegan)
    • Buffalo Soy Curls sandwich on wood board.
      Buffalo Soy Curls sandwich in the air fryer
    Logos for sites where Cadry Nelson & Cadry's Kitchen have been featured.

    Footer

    ↑ back to top

    About

    • Meet Cadry
    • Work with me

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Cadry's Kitchen