Chilled Pumpkin Pie Soup

1. 1

   Mosey on out to the garden and pick two small pumpkins.

2. 2

   Or drive on over to the local grocer and purchase some.

3. 3

   Cut the pumpkins in half lengthwise and take out the innards (save seeds for roasting after theyve been cleaned and dried).

4. 4

   Put pumpkin halves on a baking sheet, cover lightly with foil and roast at 400 degrees until soft (45 minutes to an hour or so).

5. 5

   When they are cooled, peel and cut into chunks.

6. 6

   Into a blender, put 1 can of coconut milk, then with the same can, measure out 1 can of water.

7. 7

   Put in your pumpkins chunks, honey, cinnamon and nutmeg.

8. 8

   (The spice amounts will depend on you and how you like it.

9. 9

   You can also use pumpkin pie spice blend.)

10. 10

    Now add a tiny dash of salt.

11. 11

    Blend until perfectly smooooth!

12. 12

    Chill thoroughly.

13. 13

    Serve in small bowls.

14. 14

    We like ours topped with a few fresh blueberries and a spoonful of yogurt!

15. 15

    Enjoy this easy, healthy, and oh so yummy soup!

* Per serving · 4 servings · Values may vary.

No additional tips available.