Creamy Pumpkin Soup

Yield: 2 Servings

INGREDIENTS

1. 2 Tsp Cumin

2. 2 Tsp Cinnamon

3. 2 Tsp Nutmeg

4. 1 Tsp Ginger

5. 1 Tsp Coconut Oil

6. 1 ½ Butternut Pumpkin, pealed and diced

7. 2 Cups Almond Milk

8. Toasted Pine Nuts

METHOD

– Place ingredients 1 – 5 in a deep pot and heat for 1 minute

– Add and stir to cover pumpkin in all spices

– Add and simmer until pumpkin is soft

– Remove from heat and allow to cool for 5 minutes

– Strain 3 scoops of pumpkin and ladle 1 scoop of liquid into a blender and blend.

– Repeat until all pumpkin is gone

– Serve and garnish with any of the options below

OPTIONAL

– Roast the pumpkin then add to deep pot for a more intense flavour

– Onion, Garlic or Chives

– Stock instead of almond milk

– Coconut cream instead of almond milk

– There are varied alternatives on the pumpkin soup including Thai and Moroccan Pumpkin Soup for example

NOTES

– This recipe is V, GF, DF & Fructose Friendly

– I change quantities of the ingredients all the time, so if the above does not tickle your taste buds, change the ratios to suit