After two days in the fridge, the sauce has deepened in flavour; it is just as good with brown rice as with gnocchi!
Here’s an easy recipe that can be used either as a light soup, or as a pasta sauce!
- 1 can pumpkin puree
- 1 bottle Ann Payne’s Water Kefir
- 1 teaspoon salt
- 2 tablespoons butter
Combine all the ingredients, but save back 1/3 of the bottle of water kefir. Heat gently over low- medium heat. When the butter melts, and the mixture is gently bubbling, turn off the heat and stir in the remainder of the water kefir.
Adding 1/3 of the bottle at the last minute preserves enzymes and beneficial bacteria, to help with digestion . . . Enjoy!
Easy Pumpkin/ Kefir as a sauce, over gnocchi and shredded ham — delicious!