Gut Soothing Pumpkin and Turmeric Smoothie

This delicious recipe is the product of a culinary experiment. I had some pumpkin puree left over and decided to experiment with it in a smoothie! I was incredibly impressed with the thick, creamy flavour profile with the end result. So, if you find yourself with any cooked pumpkin leftovers blitz them up into a smoothie for a delicious snack! It’s a great way to sneak some veg into the little one’s diets too.

Pumpkin is loaded with fibre which is very important while following a low FODMAP diet, which can result in reduced fibre intake if not carefully monitored. This smoothie combines the sweetness of the pumpkin and banana with turmeric, a bright yellow spice that contains the powerful curcumin compound. Curcumin has numerous health benefits including decreasing inflammation, reducing oxidative damage, and improving brain function.


MAKE TIME: 5 mins


Nourishing Ingredients:

  • 1 frozen banana (make sure it’s firm to keep it low FODMAP)
  • 1 cup unsweetened almond milk (or other low FODMAP non-dairy milk)
  • 1 cup cooled pumpkin puree (jap pumpkin peeled, deseeded, steamed, and mashed with a fork)
  • 2 tbsp gluten-free rolled oats
  • 1 tbsp nut or seed butter (I like sunflower seed butter)
  • pinch ground cinnamon
  • pinch ground nutmeg
  • 1/4 teaspoon vanilla extract or vanilla bean powder
  • ½ tsp turmeric
  • pinch of black pepper
  • a few drops liquid stevia (to taste) – optional if you like it sweeter

To Create: 

  • Add all ingredients to a high-speed blender and blend until completely combined and creamy
  • Sprinkle some cinnamon and turmeric over the top prior to serving

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