Chilled Pumpkin Pie Soup

• 2 whole Pumpkins
• 1 can (about 13.5 Oz. Can) Coconut Milk
• 1 can Water (Use The Coconut Milk Can To Measure)
• 4 Tablespoons Honey
• 2 dashes Cinnamon
• 1 dash Nutmeg
• 1 pinch Salt

1. Mosey on out to the garden and pick two small pumpkins.
2. Or drive on over to the local grocer and purchase some.
3. Cut the pumpkins in half lengthwise and take out the innards (save seeds for roasting after theyve been cleaned and dried).
4. Put pumpkin halves on a baking sheet, cover lightly with foil and roast at 400 degrees until soft (45 minutes to an hour or so).
5. When they are cooled, peel and cut into chunks.
6. Into a blender, put 1 can of coconut milk, then with the same can, measure out 1 can of water.
7. Put in your pumpkins chunks, honey, cinnamon and nutmeg.
8. (The spice amounts will depend on you and how you like it.
9. You can also use pumpkin pie spice blend.)
10. Now add a tiny dash of salt.
11. Blend until perfectly smooooth!
12. Chill thoroughly.
13. Serve in small bowls.
14. We like ours topped with a few fresh blueberries and a spoonful of yogurt!
15. Enjoy this easy, healthy, and oh so yummy soup!

pumpkins, coconut milk, water, honey, cinnamon, nutmeg, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/dairy-free/chilled-pumpkin-pie-soup/ (may not work)