Healthy with Jodi

Easiest Pumpkin Soup

    Easiest Pumpkin Soup

    Vegan, GF, Dairy free

    Happily Serves 4 


    1/2 medium onion, finely chopped 

    2 TBSP Avocado oil

    1 Large can pure pumpkin or fresh pumpkin

    4 Cups bone broth (or vegetable broth if a Vegan)

    1/2 cup Coconut Milk or 3/4 cup soaked cashews

    2 tsp Pumpkin pie spice

    3/4 tsp Sea salt

    1 garlic clove

    Black pepper

    Optional: Add Curry powder and Coconut milk to desired texture

    Heat Avocado oil over medium-high heat. 

    Add the onion and cook, stirring, 3 minutes

    Cream cashews in food processor.

    Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.  

    Cook, stir occasionally for 3 minutes or until soup simmers.

    Soup can be stored in the refrigerator for up to 3 days.  

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    Pumpkin Fudge

      Vegan, Gluten Free

      Happily serves 8-10


      1/3 Cup Pumpkin puree

      1/2 Cup Coconut butter

      2 TBSP Almond butter

      2 TBSP   Maple syrup or Blackstrap molasses

      2 tsp Pumpkin pie spice

      1/8 tsp Himalayan Sea salt  

      Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.

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      Raw Pumpkin Pie Recipe

        Raw Pumpkin Pie Recipe

        Happily serves 8

        Raw ,Vegan, Paleo, GF (Gluten Free

        All organic ingredients


        1 cup soaked dates 

        1 cup pecans 

        I cup walnuts (can use sub cashews or almonds) 

        Optional: 1/4 cup figs 

        1/8 teaspoon of Himalayan salt

        To make the crust:

        Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 


        1 baking pumpkin (about4-6cups) 

        1 cup dates

        4 TBSP softened coconut oil or coconut cream 

        1/3 cup maple syrup (can sub coconut nectar)

        1-4 TBSP Pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)

        To make the filling

        Add pumpkin to the food processor until smooth. Add the other ingredients and process until smooth.  At this point you can transfer the filling to a high-powered blender and blend on the highest setting until It is smooth like the cooked version of pumpkin pie, or if you have a high-powered food processor you may blend it until smooth. Transfer the filling to your piecrust and let refrigerate for a few hours. 

        You can used canned pumpkin, but fresh pumpkin is so much better tasting

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        Pumpkin Pie Fudge

          Pumpkin Pie Fudge

          Gluten Free, Vegan, Paleo

          Happily serves 8-10

          All Organic Ingredients:

          2 Cups  pitted and soaked Dates

          ½ C Nut Butter

          1 ½ C Almond Flour

          1/2 C Pumpkin (fresh or canned)

          6 TBSP Coconut flour

          2 tsp Pumpkin pie spice or Allspice

          Sea Salt to taste

          Combine dates and nut butter in food processor until it forms a paste. Add pumpkin, coconut flour,  almond flour, All spice and a dash of sea salt until completely combined. Press into an 8×8 Glass pan.

          Optional to top with some coarse sea salt. 

          Freeze for one hour before serving.

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