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December 1, 2014



Vibrant orange and velvety smooth Pumpkin Butternut Squash soup for a homely treat! Get creative with our MULBERRY VITALITY ENZYMES as a wonderful condiment for soups – hot or cold!


  • 1 cup chopped Pumpkin

  • 1 cup chopped Butternut Squash

  • 1 cup Filtered Water

  • 1/2 cup Walnuts

  • 4 tbs Olive Oil

  • 2 tsp Sea Salt

  • 1 clove Garlic


This recipe can be made totally raw blended in a high speed blender till silky smooth. Another way is to have the root vegetables and garlic steamed or roasted (20min at 150 degrees Celsius) and blended to perfection. Serve with a generous drizzle of Mulberry Vitality Enzymes and top with chopped Parsley. It’s jazzed-up nutritious flavourful!




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