Serves 4-6
Poppa makes a truly beautiful soup from autumn picked pumpkins. He used a Jap Pumpkin for this recipe. Pumpkin is a versatile vegetable and can be used to make soups, pies, or baked vegetables. Try it grated raw into a salad for a tasty visual impact.

Ingredients

• 1 Med-sized pumpkin (organic for true sweetness)
• 2-3 T. Ricotta cheese
• 3 T. coconut cream/milk
• ¼ clove garlic
• Squeeze of ginger
• Dash of nutmeg
• Dash of cinnamon
• Short squeeze of lime

Methods/steps

1. Cut the pumpkin into bite-sized pieces
2. Steam until tender – keep the broth!
3. Blend/puree/mash
4. Put into saucepan on low heat

While stirring gently add;

• Dash of cinnamon and nutmeg
• Garlic and ginger (put through garlic press)
• Short squeeze of lime juice
• Coconut cream/milk
• Ricotta cheese
• Let simmer on very low heat for 10-15 minutes
• Add extra broth for consistency.
• Ladle into bowls and serve hot, or reserve for later and serve cold.

Additional Tips
For an absolutely smooth and creamy consistency - serve as is after blending (without diluting with the broth.) Serve hot or cold with an artistic swirl of sour cream and grated parmesan cheese.