This morning the fall weather was so lovely that I had to make something that smelled and tasted like fall. First J and I made Pumpkin Bread, then I sat down to feed N some roasted pumpkin. He loved it! (Thank you Lord for a winner. My 8 month old son hasn't been a fan up to this point of anything but breast milk.) Any way, J asked for some and she liked it. I didn't like the idea eating roasted, pureed pumpkin, but she and I needed something to eat while we waited for the pumpkin bread to bake. This is what inspired the breakfast soup. I have to admit it's not the best title but I'm really not sure what to call it. So here it is, a new favorite in this house.
Pumpkin Breakfast Soup
1 C Pumpkin, roasted and pureed
1/2 C Coconut Milk
1/2 C Whole milk
1 tsp. Vanilla
3 Tbs Brown Sugar
2 tsp. Cinnamon
On medium heat, in a sauce pan heat together above ingredients, stirring constantly. Bring to boil. Remove from heat and serve.
My daughter made a point over and over again to tell me how yummy it was. Yep my two year old loved it, and so did I. Sure it's loaded with calories, but for the most part they're good calories. Now time to go eat pumpkin bread!
Pumpkin Breakfast Soup
1 C Pumpkin, roasted and pureed
1/2 C Coconut Milk
1/2 C Whole milk
1 tsp. Vanilla
3 Tbs Brown Sugar
2 tsp. Cinnamon
On medium heat, in a sauce pan heat together above ingredients, stirring constantly. Bring to boil. Remove from heat and serve.
My daughter made a point over and over again to tell me how yummy it was. Yep my two year old loved it, and so did I. Sure it's loaded with calories, but for the most part they're good calories. Now time to go eat pumpkin bread!
