It’s that time of year, where pumpkins are everywhere. Gluten-free and dairy-free becomes more difficult around the holidays. Here is a new recipe I created for everyone to enjoy.






Pumpkin Soup:

1 small pumpkin
½ apple
½ pear
1 onion
1 TB fresh ginger
½ tsp. nutmeg
½ tsp. sea salt

Add water until it is half full and cover leaving a little for the air to come out. Take off stove and blend with hand blender.

5  mushrooms
1 tsp almond butter

Sautee mushrooms to add into blended mixture. Add almond butter. And blend adding water or almond milk to make thinner.

Add parsley to garnish or toasted pumpkin seeds. Serve with flax seed crackers.




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