Chocolate and pumpkin breakfast smoothie

By Shahzadi Devje
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  • 1 cup soy milk - you can use your favourite plant milk too!
  • 1 tablespoon cacao no added sugar
  • 1/2 cup pumpkin puree canned
  • 2 bananas large, very ripe and frozen
  • 1 teaspoon pumpkin spice


  1. In a high-speed blender, add milk, cacao, pumpkin purée, frozen ripe bananas, and pumpkin spice.
  2. Blend for one to two minutes or until smooth and creamy.
  3. Transfer to a bowl and finish by adding your favourite toppings (optional). I used cacao nibs, crushed plain almonds, pomegranates seeds and fresh raspberries. It tastes just as good without toppings!


  1. Make sure you use frozen and ripe bananas. This is what will mostly determine the level of sweetness of your chocolate pumpkin breakfast smoothie.
  2. Prevent food waste by storing leftover pumpkin puree in small containers and freeze - ready for more recipe creations.
  3. If serving as a dessert, this will serve two people.
  4. You can prepare all the ingredients the night before and simply blend in the morning - quick and easy!


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