Health & Herbs
PUMPKIN SOUP
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INGREDIENTS
| RED PUMPKIN PUREE | 2 CUPS |
| WATER | 2 CUPS |
| GROUND CINNAMON | 1/2 PIECE |
| GROUND NUTMEG | 1/2 TSP |
| SKINNED MILK | 1 CUP |
| SALT | TO TASTE |
| FRESH BLACK PEPPER | 1/2 TSP |
| SPRING ONION | 1 SPRIG |
Peel the pumpkin, roast in oven until
soft. Puree in blender.
In a large saucepan, heat the water over
medium heat.
Add pumpkin puree, cinnamon and
nutmeg.
Bring to a boil. Reduce heat and simmer
for 5 minutes.
Stir in the milk. Cook until hot. Don't
boil. Add salt.
Ladle into warmed individual bowls.
Garnish with black pepper and chopped
green spring onion.
Serve hot.
