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World’s EASY Pumpkin Soup
2 kg of Pumpkin (again, I’m guessing I had about that much)
500ml Raw C Coconut Water
Tamari (or use soy sauce)
Chilli flakes (dried)
Optional: Cream (full fat pouring cream or coconut cream) just a splash
Chop pumpkin into even sections and place on an oven tray. I find if you have a giant pumpkin just section it off and worry about taking the skin off when it’s cooked. No one likes chopping pumpkin do they? Next, sprinkle all the pumpkin pieces with tamari and chilli flakes.
Pop in the oven, 180 degrees for 45-50mins (depending on size of pumpkin and all ovens vary)
Take off skin, simply slide a knife under pumpkin and skin. Place “flesh” in a big silver bowl and add 500ml of Raw C Coconut Water, blend with a stick blender till smooth then add a splash of cream (or coconut cream). Garnish with salt and pepper and coriander
Freeze for later (up to 1 month).
1 punnet Strawbs chopped
50ml Raw C coconut water
Place in a saucepan and bring to the boil then simmer for 15 mins. Give it a quick mash to break it up
Use on pancakes or eggy soaked french toast with lots of cinnamon.
It’ll be fine in the fridge for 3-4 days or freeze it for up to 1 month
We have a delicious sorbet in our 50DaysNoSugar eBook, keep this new pearler up your sleeve for those moments when a fruity, icy treat is calling your name
You know I don’t follow recipes strictly so try:
1 cup mixed frozen fruit
50ml of Raw C Coconut water
Blend with a stick mixer and serve immediately. Texture should be fine to not require any further blending, however whack it in the freezer if it needs to firm up.
Let the rainbow be your guide. Use berries, kiwi fruit, honey dew melon, banana (small amounts are fine as it is higher sugar content than say berries), strawberries, avocado (yep, it adds a wonderful creaminess and you can’t taste it through the sorbet).
Excellent combo? Honey Dew, Avo and Blueberries! Do it
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