Pumpkin Soup
INGREDIENTS:
½ Jap/Kent pumpkin (other varieties can be substituted)
5-6 cups of pure revitalized or spring water
1 cup of fresh chopped cilantro/coriander leaves; or equivalent amount of dried cilantro/coriander leaves (but fresh is best)
1 Tbsp Lundberg brown rice syrup (optional)
12 shakes of cinnamon (adjust to taste)
4-5 shakes of clove (adjust to taste)