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Recipe Sharing

If you'd like to share your garden recipes with us, send us an email. We're just getting started, so check back for updates.



Garden Pasta Salad


Guacamole & Moroccan Lentil Salad

Rick's Favorite Hummus


Breads & Snacks:

Rosemary Roasted Almonds

Soups & Salads:

Golden Squash Soup with Chaya

Main Dishes:

Pronto Pumpkin Soup

Desserts & Beverages:

Pineapple Syrup &
"The Life-Changing Loaf of Bread"

Pronto Pumpkin Soup

submitted 11/6/2011 by Rick Smith



  • (1) 15 oz. can Libby's®100% Pure Pumpkin or equivalent
  • 2 C. all-natural vegetable broth
  • 2 Tbsp. brown sugar
  • 1/4 tsp. McCormick® or Badia® pumpkin pie spice
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp garlic powder
  • 1/4 tsp. sea salt
  • 1/4 C. low fat sour cream
  • 1/3 C. shredded or small chunk of reduced fat cheddar cheese (optional)


  • Wisk together the pumpkin, vegetable broth, brown sugar, pumpkin pie spice, cinnamon, ginger, garlic powder, and sea salt in a medium saucepan. Plce over high/medium heat until mixture comes to a bowl, stirring occasionally.
  • Remove from heat and vigorously whisk in sour cream until blended. Place soup in individual serving bowls and top with cheddar cheese. Serve immediately. 2 servings. 180 calories.
  • Note: Serve in a small baked and hollowed out pumpkin with roasted pumpkin seeds on the side for extra fun!

Original Recipe Source:

Gardener Member "(member comments)"



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