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    Pumpkin smoothie with kale

    Published: Oct 9, 2020 · Modified: Apr 7, 2022 by Cadry's Kitchen
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

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    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.

    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.

    How to make a pumpkin smoothie

    Smoothie ingredients on table: frozen bananas, non-dairy milk, maple syrup, canned pumpkin, and spices.

    Here’s what you’ll need.

    Kale, bananas, and canned pumpkin in blender.

    Blend non-dairy milk, canned pumpkin, kale, flax seed or chia seed, frozen banana chunks, cinnamon, maple syrup, vanilla, and nutmeg in a high speed blender. 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.

    What if I don’t have a 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.

    Smoothie in glasses on table.

    Pumpkin smoothie with kale

    This kale & pumpkin smoothie is just the beverage to get you in the autumn spirit. It's perfect for breakfast or an anytime snack.
    5 from 2 votes
    Print Pin Rate
    Course: Beverage
    Cuisine: American, Vegan
    Keyword: dairy free, green smoothie
    Prep Time: 5 minutes
    Cook Time: 2 minutes
    Total Time: 7 minutes
    Servings: 2 people
    Calories: 256kcal
    Author: Cadry Nelson

    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 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.

    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
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

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

    Green Pumpkin Smoothie: This autumnal vegan smoothie is packed with pumpkin, kale, bananas, and non-dairy milk. It's a delicious breakfast or anytime snack. | cadryskitchen.com

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    Comments

    1. shaheen

      December 08, 2011 at 10:54 am

      Green Pumpkin Smoothie – gosh I have to try this.

      Reply
    2. 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

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    Hi, I'm Cadry!

    I’m a longtime vegan. (14 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 →

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    • Vegan eggs Benedict (for an amazing brunch!)
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    Salads

    • Easy tahini dressing for salads, bowls, or falafel (vegan)
    • Balsamic vinaigrette dressing (Just 5 ingredients!)
    • Vegan chef salad with seitan & avocado
    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Buffalo chickpea sandwich with vegan blue cheese
    • Three bean chili: Warm up with a bowl
    • Vegan taco pizza with black beans: A taste of nostalgia
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