Pumpkin Smoothie

Recipe from Stacey Fogarty-Brown MA, RD, CSP

INGREDIENTS

½ cup canned pumpkin puree (not pumpkin pie filling)
½ cup whole milk
½ cup vanilla whole-fat Greek yogurt (or full-fat regular yogurt)
1 medium frozen banana
2 Tbsp peanut butter (or any nut butter of choice)
2 Tbsp maple syrup or honey (optional, for sweetness)
1 Tbsp ground flaxseed or chia seeds (optional, for added fiber & heart-healthy fats)
½ tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger)
½ cup ice cubes (optional, for thickness)
A sprinkle of salt to balance flavors and support electrolyte needs

Add all ingredients to a blender and blend until smooth and creamy.
Taste and adjust sweetness or spice as needed.
Pour into a glass and top with a little whipped cream or cinnamon for extra flair.

Every part of the pumpkin is edible, including the skins, flowers, leaves and stem!

Pumpkin is a great source of fiber, which helps keep you full and supports bowel regularity.

Pumpkin is high in vitamin A. Some people with CF need extra vitamin A, which is good for eye, skin and immune health.

Roasted pumpkin seeds can provide a non-meat source of both iron and protein.