SAVORY PUMPKIN SOUP

INGREDIENTS

1 ½ tsp. cinnamon powder

4-6 Cloves (mortar and pestle into a powder or just add 1/2 tsp. powder)

1 tsp. salt (or to taste)

1 tsp. black pepper

1 tbs. ghee

1/2 tsp. of dried ginger

4-6 cups of rice/almond/coconut milk (depends on the size of pumpkin and its water content)

1 medium-sized pumpkin that has been carved taking the flesh out OR 2 cans of Pumpkin Puree

1 tbs. of crushed pecans or almonds

1/2 tsp. of fresh or dried parsley

PREPARATION:

Add ghee to medium/large saucepot and allow it to warm. Then, add spices (except salt) and let the cloves release into the oil. Peel and cut the pumpkin into cubes, the smaller the better if you want it to not take as long to cook. Add these pieces to the pot with the milk of choice. Bring to a boil and then turn the heat down to simmer for 45mins., adding the salt at this point. Once the soup has softened, remove from heat and place the contents into a blender so that you can puree it. Return it to the pot and let sit for 10-15min. so that everything can really blend. When you’re about to serve the soup, garnish with 1 tsp. of nuts and parsley. Serve and enjoy!