Juiced Apple Pumpkin Soup

February 27, 2014

137

Juice raw pumpkin before cooking, instead of pureeing cooked pumpkin. You get the benefits of the pumpkin seeds too, by juicing them together with the raw flesh. All natural!

4 cups organic raw pumpkin flesh
2 apples, cut into chunks.
¼ teaspoon grated fresh ginger

Put pumpkin and apple into a slow juicer. Add ginger to the soup. Cook over low heat for 5 minutes without boiling. Garnish with sliced almond and mint leaves (optional) Note: The color of the soup varies according to the pumpkin and the color of the apple. Here I used a greenish acorn squash and granny smith apple, peel on.

Nutritions

Calories
246

Sodium
941mg
39% DV

Fat
6g
9% DV

Protein
4g
8% DV

Carbs
43g
14% DV

Fiber
10g
40% DV