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Pumpkin Cream Soup in Pumpkin

Pumpkin Cream Soup in Pumpkin

   

Pumpkin Cream Soup in PumpkinPumpkin Cream Soup in Pumpkin


Recipe Details:
Diabetic-friendly pumpkin soup with apples, served in a pumpkin shell. – A really delicious dessert!


Ingredients:
  • Small pumpkin – about 2 lb.
  • Apples (peeled, core removed, cut in small pieces) – the amount of apples depends on the size of the pumpkin
  • Almond milk – depends on the desired thickness
  • Cinnamon – 2 pinches
  • Salt – to taste
    Recipe Directions:
    Step 1
    Wash the pumpkin, cut off the top and use a spoon to scrape out the seeds and the fibrous part of the pulp.
    Step 2
    Put the cut apples in the pumpkin all the way to the top and then close the pumpkin with its top like with a lid.
    Step 3
    Brush the outside of the pumpkin with olive oil using a cooking brush.
    Step 4
    Preheat oven to 355 F. Place the pumpkin in a baking dish covered with aluminum foil and bake in the oven for 1.5 hour. Then remove the pumpkin from the oven and let it cool for half an hour.
    Step 5
    Remove the apples from the pumpkin. Scrape the pumpkin pulp with a spoon so as not to damage the pumpkin shell.
    Step 6
    In a sauce pan, mix the apples from the pumpkin and the pumpkin pulp to make puree. Using a mixer, blend the apple and pumpkin puree with hot almond milk to reach the desired thickness.
    Step 7
    Add the cinnamon and a little bit of salt. Bring the mix to a boil and then pour it back into the baked pumpkin shell. Serve and enjoy!


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