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
- Mosey on out to the garden and pick two small pumpkins.
- Or drive on over to the local grocer and purchase some.
- Cut the pumpkins in half lengthwise and take out the innards (save seeds for roasting after theyve been cleaned and dried).
- 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).
- When they are cooled, peel and cut into chunks.
- Into a blender, put 1 can of coconut milk, then with the same can, measure out 1 can of water.
- Put in your pumpkins chunks, honey, cinnamon and nutmeg.
- (The spice amounts will depend on you and how you like it.
- You can also use pumpkin pie spice blend.)
- Now add a tiny dash of salt.
- Blend until perfectly smooooth!
- Chill thoroughly.
- Serve in small bowls.
- We like ours topped with a few fresh blueberries and a spoonful of yogurt!
- 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)