6 cups veggie stock

5 cups of pumpkin, peeled and cubed (can used canned if organic and no added sugar or fats)

2 sweet potatoes, peeled and cubed

2 carrots largely sliced

2 garlic cloves, minced

2 tiny scoops of Stevia

½ cup parsley, finely chopped

Pumpkin Pie spice

2 tbps vanilla extract

Pour stock into large pot and add pumpkin and all veggies.  Boil until tender (about 45 minutes – an hour). Add pumpkin spice and vanilla and Stevia. Cool slightly and puree, reserving some broth for drinking.

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