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Super-Easy Pumpkin Soup/ Sauce

Here’s an easy recipe that can be used either as a light soup, or as a pasta sauce!

  1. 1 can pumpkin puree
  2. 1 bottle Ann Payne’s Water Kefir
  3. 1 teaspoon salt
  4. 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!

 

 

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Leslie

By Leslie

Leslie Payne-Zimmer is the founder of Fizz Kitchen, and writes on this site about the emerging paradigm of small business, today. Please see the companion web sites for the solutions we are finding to the questions raised here: www.tibibev.ca for our steps toward a sustainable business, and www.rawtibicos.ca for nutrition writing.

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