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Pumpkin Pie Soup


"Tastes like pumpkin pie, only healthier. Serve soup with a dollop of vanilla yogurt and sprinkling of nuts."
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1 h 15 m servings 195 cals
Original recipe yields 6 servings

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Roast pumpkin until tender, about 45 minutes.
  2. Combine pumpkin, coconut beverage, chicken broth, cinnamon, ginger, cloves, sage, and salt in a stockpot and bring to a boil. Reduce heat and simmer 5 minutes. Blend soup using an immersion blender or hand mixer until smooth. Serve with a dollop of yogurt, if desired, and a sprinkling of nuts.

Nutrition Facts

Per Serving: 195 calories; 9.2 g fat; 28 g carbohydrates; 6.3 g protein; 3 mg cholesterol; 503 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Definitely different as a soup. I don't care for vanilla so I just used coconut milk. I used vegetable broth and coconut yogurt to keep it vegan. Thank you for the recipe.