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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
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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