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October 30, 2016
4 cups cooked organic pumpkin from a medium size pumpkin
1 packet Vitality broth
1/4 tsp. ground cumin
1/4 tsp cinnamon
1 cup unsweetened almond milk
1 tbs. coconut oil
Braggs liquid aminos or tamari...2 tbs or to taste
2 tbs. Nutritional yeast
Blend cooked pumpkin in a high speed blender for 1 minute
Add almond milk, cumin. Blend for 30 seconds.
Pour into a saucepan, turn on medium heat
When it starts to bubble,stir, cover, turn down heat to medium low
Add coconut oil, Braggs and cinnamon, nutritional yeast
Cook for another 5 minutes and Voila!
Enjoy this yummy, creamy pumpkin soup
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