Cream of pumpkin spice soup

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Cream of Pumpkin Spice Soup

winter solution

By Simply Divine Vibrant FOOD

Yield: 2 – 16 ounce servings

Preparation time: 15-20 minutes

INGREDIENTS

1¼ cups fresh pumpkin, peeled and cubed
1/3 cup golden flax seed
1/3 cup Hemp hearts
2 TBSP sunflower seeds
1 medium tomato quartered
2 TBSP freshly squeezed lemon juice
1¼ cup spring or filtered water

SPICES

1 tsp Ceylon cinnamon
1½ tsp shaved whole nutmeg
3 - 4 whole cloves
1 TBSP + 1 tsp coconut sugar
1 TBSP fresh ginger (2 inches)
1¼ tsp fresh turmeric (1 inch)
1 tsp whole black peppercorns
½ tsp Himalaya or sea salt (or more to taste)

FILLING

1 medium tomato cubed
½ cucumber cubed
½ purple leek chopped
1 handful fresh spinach finely chopped


PREPARATION:
  1. Wash and carefully peel raw pumpkin. Cut into cubes and place in the high speed blender or food processor. Note: You can save the seeds to use later. (set seeds on a flat plate to dry)
  2. Add cloves, turmeric, ginger, peppercorns, flax seeds, sunflower seeds, hemp hearts, tomato and half of the water to the blender. Process for a minute until everything is smooth.
  3. Then add the coconut sugar, nutmeg, cinnamon and lemon juice. Blend again until smooth.
  4. Add the filling to individual bowls according to taste. Then pour the soup on top and garnish with avocado slices or herb of your choice and hemp seeds. Enjoy!