Pumpkin Persimmon Smoothie Recipe

It’s always been so wonderful to share my food creations, especially during the Holiday season. If you’re on this blog you know how much I love to celebrate seasonal foods and can’t get enough of superfood smoothie bowls. Last week, I enjoyed a lovely morning with Caitlin of Public Lives, Secret Recipes and threw together a simple and DELISH pumpkin persimmon smoothie bowl.

I knew I wanted to use pumpkin (because of course!) and decided to combine it with figs, coconut (shredded + milk forms) and persimmons. Persimmons are pretty, little exotic fruits rich in vitamin A, vitamin C, vitamin E and vitamin B6, as well as dietary fiber, copper, potassium, and phosphorous which can (among other things) boost immunity and improve vision. Blended with Berry Bliss Coconut Butter and Berry Bliss Superfood Blend for a sweet superfood kick; you have a perfect pumpkin smoothie for a California Fall!

Gather This:

For serving -

1/2 cup raw macadamia nuts

¾ cup shredded coconut

1 teaspoon vanilla

1 tbsp Berry Bliss Coconut Butter

¾ cup dried figs, soaked in hot water for 10 minutes and drained

ripe persimmons, de-stemmed and peeled

½ cup canned pumpkin

cans full fat coconut milk

1 teaspoon of freshly grated ginger root

¼ teaspoon of all spice

1 tablespoon of Philosophie Berry Bliss Superfood Blend

1 teaspoon Vital Proteins Collagen

For serving -

mini pumpkins

Serves: 3 mini bowls

Do This:

Combine all smoothie ingredients in your blender (cannot recommend Vitamix enough) & blend until smooth. Cut the tops off your mini pumpkins, remove the insides, rinse insides, & pour smoothie into each until full. Serve & enjoy!

Share your pumpkin smoothie bowls creations with me on Instagram using #PhilosophieSuperfoods or #MyPhilosophie!