Pumpkin Ginger Soup

Almond Crust Ingredients:
3 cups roasted pumpkin
2 cups chicken stock
¾ cups coconut milk
¼ teaspoon stevia
2 tablespoons lemon juice, fresh squeezed
1 tablespoon ginger, minced

In a Vitamix , combine pumpkin, chicken stock and coconut milk and process on high until smooth
Blend in stevia, lemon juice and ginger
Place mixture in a pot and bring to a boil then reduce to a simmer and cook for 5 minutes
Can serve immediately, can also add a scoop of organic plain yogurt or sour cream on top!
Recipe courtesy of elanaspantry.com

About the author

cnp4you@gmail.com Tracy is a Registered and Licensed Dietitian in the South Florida area. She is the lead consultant and President of tmihealth. Tracy works with clients in her Wellington office and nation-wide via phone and skype consultation options with programs specializing in Nutrition and Detoxification. You can also find her on Facebook and Google+