Raised from Scratch

Peachy Pumpkin Smoothie

2 peaches, sliced and frozen

1 banana, peeled and frozen

½ – ¾ cup pumpkin puree*

2 cups almond milk

1 T. soy protein powder

¼ t. ground ginger

¼ t. ground cinnamon

1 T. maple syrup

Blend all ingredients until smooth. If fruits are frozen no ice is needed.

Makes 32 ounces (4 small smoothies)

*For the pumpkin puree you can use canned pumpkin, or make your own with leftover winter squash such as pumpkin or butternut. I had some extra roasted pumpkin in the house when I first created this recipe. To make a puree I blended the extra cooked pumpkin with a little coconut milk until it reached a smooth consistency.