A few years ago, I’d come to work one day to find a big pot of freshly roasted pumpkin with an aroma of caramel and spice that was hard to describe.

When I got there, I didn’t know what to expect.

A few days later, a fresh batch of pumpkin soup arrived in a bowl of my workmate’s favorite homemade pumpkin pie.

I had never tried pumpkin pie before and I was nervous about the dish because I knew pumpkin soup was not my favorite kind.

But after trying the soup for the first time, I was blown away.

Pumpkin pie is a dessert that I am obsessed with, and I could tell it was going to be a big hit.

I’d be lying if I said I wasn’t nervous.

I was already craving pumpkin pie, but it was so easy.

I loved the flavors, the texture and the depth of the flavor that this recipe was perfect. 

What makes this pumpkin pie recipe even better is the pumpkin pie filling.

The pumpkin pie base is made from pecans, almonds, dates and pecane oil.

The filling is also made from coconut milk, pumpkin puree and walnuts. 

My pumpkin pie pie tastes so much better with a thick, fluffy filling that is rich, creamy and creamy-y.

My pumpkin soup recipe comes together in about 30 minutes.

For the filling, I use a combination of coconut milk and pumpkin purees.

The coconut milk gives the soup a rich and creamy texture and is great for filling up the pumpkin soup bowl.

It also gives it a nice, creamy consistency.

It’s amazing how much you can do with coconut milk in this recipe.

I use coconut milk to add some richness to the soup and to make the filling thicker.

It adds depth and depth of flavor.

This pumpkin pie has a very thick filling that’s perfect for filling a pumpkin soup pot.

And the pumpkin pureed pumpkin and pecan mixture has a nutty flavor that makes the pumpkin taste so good.

I’m not sure how I’ve managed to keep my pumpkin soup filling from being too rich and sweet.

If you’re looking for a pumpkin pie that’s not too sweet, this is definitely the one to try.

The topping is super simple.

I used coconut oil instead of butter for the coconut milk filling and then whipped up some coconut whipped cream with maple syrup and vanilla. 

The recipe was originally published as a series of recipes for my new book “Coffee and Recipes” that I recently launched with the help of my husband. 

Coffees and other beverages that have been brewed with a variety of ingredients have been shown to help with weight loss and cancer prevention.

If coffee can help you lose weight, then this is the recipe that can help with that.

You can purchase Coffee and Recipes from Amazon here .

For more information on the book, visit the Amazon site here .