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Pumpkin Coconut Chai Smoothie

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I know Halloween has past but I never get tired of pumpkin. I stock up on canned pumpkin when it goes on sale and use it as much as I can.

I typically open a can and keep some in a glass container in the fridge so I can add it to my morning cereal or smoothie. I even use it as a spread on flax crackers or chickpea bread… mix it with almond butter or sunflower butter and you won’t miss the sugary jam one bit!

Pumpkin’s orange color lets you know that it’s high in beta-carotene which is a powerful antioxidant that helps repair cells. Plus it’s high in fiber, iron and Vitamin A. 

I knew I wanted to create a fall-inspired smoothie or two for the Fall Delicious Detox so I fired up my Vitamix and started experimenting. After a few tries, the Pumpkin Coconut Chai Smoothie was born. YUM! 

It was a hit during the Detox, a few people even told me it was one of their favorite recipes, so I decided to share it with everyone.

I’ve been using coconut milk (from a can) in place of other dairy-free milks lately so you’ll see it in the smoothie recipe. Coconut milk is antimircrobrial and great for gut healing plus it’s packed with vitamins and minerals. If you don’t want to use coconut milk, you can certainly sub almond milk or your dairy-free milk of choice (check out the note at the end of the recipe).

I really love all the delicious chai tea spices, especially with pumpkin, so you’ll find them here. If you don’t like cardamom or nutmeg (or don’t have them), skip them or replace them with more cinnamon or a spice you do love.

If you’ve been to my cooking classes, you know that I consider recipes a guide but not a bible so use this as inspiration and get creative in the kitchen! And don’t let the long ingredient list scare you, it’s the spices and they take no time to add.

And one last note about this recipe. There’s nothing frozen in it so it will be room temperature which is how I like my smoothies. It’s actually best for your body and digestion to avoid cold drinks but if you prefer your smoothies cold, feel free to use a frozen banana or add ice. 


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Pumpkin Coconut Chai Smoothie

Serves: 1 good portion for breakfast or 2 for a snack


½ cup pumpkin puree (unsweetened) or cooked butternut squash or sweet potato

1/2 cup coconut milk (from a can) 

1 1/2 cups water

1/3 – 1/2  banana (small piece, for sweetness)

½ tsp fresh ginger, minced

1 Tbsp unsweetened shredded coconut

1 Tbsp chia seeds

1 Tbsp Sunwarrior Vanilla Protein Powder (or other protein powder)

1 tsp cinnamon 

¼ tsp cardamom

1/4 tsp nutmeg

1/2  tsp vanilla extract

pinch sea salt

liquid stevia to taste (if you like it sweeter)


Directions: Place all ingredients in blender and blend until smooth. If you don’t have Sunwarrior , you can leave it out and increase the vanilla and add a few drops stevia.

Is you are missing any of the spices, just leave them out or substitute with more cinnamon. I like this smoothie room temperature, especially when it’s cold outside but feel free to add 5-6 cubes of ice or use a frozen banana if you prefer it cold!  Best enjoyed fresh but it will keep in the refrigerator for 2-3 days.

 *Note: To sub almond milk or other non-dairy milk, use 1 1/2 to 2 cups almond milk in place of the coconut milk and 1 1/1 cups water.


I really love thick smoothies. In fact, I love to eat my smoothie from a bowl with a spoon. You can do this with any smoothie, just use less liquid or add more chia seeds to thicken it up. Here’s the version I had this morning (topped with goji berries, chopped figs and more coconut).



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  1. BJ Burger-Loy

    Caroline, I can’t wait to try this smoothie. You have combined two of my favorites – pumpkin and coconut. Like you, I think pumpin is for any season, not just Autumn.
    Breakfast can’t come soon enough!
    Aunt BJ

  2. Awesome pumpkin smoothie recipe. Thanks. Also, your photography is great. The last photo might be the best smoothie garnish I’ve ever seen, lol. Cheers!

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