Cream of pumpkin spice soup: Difference between revisions
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'''Cream of Pumpkin Spice Soup''' | {{Spiritual eating}} | ||
'''Cream of Pumpkin Spice Soup''' [[File:Cream of Pumpkin Spice Soup.jpeg|100px|thumb|right|winter solution]] | |||
By simply divine vibrant FOOD | By simply divine vibrant FOOD |
Revision as of 13:10, 3 December 2016
Spiritual eating can be considered synonymous of mindful eating.
Cream of Pumpkin Spice Soup
By simply divine vibrant FOOD
Yield: 2 – 16 ounce servings
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:
- 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)
- 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.
- Then add the coconut sugar, nutmeg, cinnamon and lemon juice. Blend again until smooth.
- 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!