Dessert

Pumpkin Pie Soup is for Dessert.

Pumpkin Pie Soup takes 20 minutes to prepare.

Pumpkin Pie Soup takes 40 minutes to cook.

Pumpkin Pie Soup makes 8 servings.

The ingredients for Pumpkin Pie Soup are:

1 Butternut Squash, about 9 inches long
1 sweet potato (or garnet Yam), about 6 inch long
1 yellow or sqummer squash, about 8 inches long
2 big carrots (try to only buy organic)
2 stalks celery
quart size box of low-sodium chicken stock (use one that is rather plain, like the Organic brand in the red box)
Tap or filtered water - 3 -4 cups
fresh ginger root, about as big as your thumb, sliced
1 lemon - juiced
ground cinnamon to taste
ground allspice to taste
sea salt or himalayan pink salt
raw agave nectar

Here is how you make Pumpkin Pie Soup:

You will need a large cooking pot witha lid, an extra giant bowl or pot, a silicone or rubber spatula, a ladle or a big measuring cup and a heavy duty blender or food processor. Peel and chop the butternut squash, sweet potato, celery, carrot, summer squash and put them in the pot. Add stock and enough water to barely cover. Put on your lid and simmer gently til the carrots are just tender. Do not over cook to preserve the color.Ladle or scoop about a fourth of the mixture into your blender and put the lid on. Puree til smooth and pour into your second pot. Repeat twice more. Then put the last bit of veggies, some of the ginger, about a tablespoon of the cinnamon, 0.5 tsp of the allspice, the agave nectar in the blender and puree until smooth. Mix this into the other puree and taste. Add the juice of half a lemon and a pinch of salt and taste. Add more spice, or agave or lemon or salt until ou are satisfied with the recipe. The spice flavors will strengthen overnight.Serve this warm with a dollop of raw cashew cream (blend cashew butter, a little water and a pinch of sea salt until fluffy in blender and chill) or yogurt. milk or sour cream. Enjoy.Or chill mixture and mix in your favorites. Number of Servings: 8Recipe submitted by SparkPeople user INNERSKINNIE63.

The nutritional information for Pumpkin Pie Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 78.8

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 66.3 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 4.2 g
• Protein: 2.2 g

The dietary needs meet for Pumpkin Pie Soup is Low Fat