I love pumpkin but then again, who doesn’t?!
When pumpkin is in season and it’s going for $2kg, I tend to go a little pumpkin crazy. Pumpkin soup, pumpkin curry, pumpkin pancakes, pumpkin muffins, you name it! I was craving something sweet for breakfast one fine (but chilly) morning and oatmeal just wasn’t going to cut it. That’s when I put together this sweet pumpkin soup.
Sweet Pumpkin Soup (Paleo, Vegan, Gluten-free)
- 1 cup cooked, mashed/pureed Pumpkin
- 2 Medjool dates
- ½ cup Coconut milk
- Dash of Vanilla extract
- ½ teaspoon Cinnamon
- ½ teaspoon All spice ( nutmeg or cloves would go nicely)
- 1 tablespoon Chia seeds
- Pinch of salt
- Puree the pumpkin and dates together in a blender. In a saucepan, heat the pumpkin mix with the coconut milk, vanilla, cinnamon, spices, chia seeds and salt.
- Serve with your choice of toppings. I love a dollop of Greek yoghurt or Kefir, some ground flax, raisins, seeds and maple syrup for an extra touch of sweetness.
Can serve with any of the following:
Dollop of Greek yoghurt
1 tablespoon Flax meal
Seed mix (pumpkin seeds would work well)
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