It’s that time of year again…pumpkin season! Because fresh pumpkin doesn’t make the best desserts, I’ve chosen to make a savory dish, gluten free pumpkin soup. I use the smaller, more tender pumpkins for cooking, and use the canned pureed pumpkin for desserts. I hope you enjoy this recipe. You can even serve it in a hallowed out pumpkin, if desired. Enjoy!
A savory gluten free pumpkin soup recipe, a comforting sign of fall.
- 4 lb. pumpkin, cut into wedges and seeds removed
- 2 Tablespoons extra virgin olive oil, divided
- Fine sea salt
- Black pepper
- 1/2 cup yellow onion, chopped
- 1 clove garlic, minced
- 3 cups gluten-free low-sodium chicken broth (O Organics or Better Than Bullion)
- 1/4 cup dry white wine (or additional chicken broth)
- 1 cup filtered water
- 3/4 teaspoon ground thyme
- Gluten free croutons, breadsticks or bacon bits, for garnish (optional)
- Preheat oven to 375°F.
- Baste the pumpkin wedges with olive oil; sprinkle salt and pepper on top of each.
- Place the wedges on a baking sheet, with the rounded, outer edge on the bottom; bake until tender, about 1 hour.
- Remove from oven and allow to cool until they are easily handled, about 15 minutes.
- Scrape the flesh from the outer skin into a bowl; set aside.
- Preheat skillet with oil; add onion; saute until translucent, about 5 minutes; add garlic and saute for 1 additional minute.
- Add wine and cook for 2 additional minutes.
- Add chicken broth, water, pumpkin, thyme; stir to combine; simmer for about 10 minutes.
- Add the mixture to a blender, refrigerate to speed up cooling, about 15 minutes.
- Puree the mixture in a blender in about 2-3 separate portions until smooth; salt and pepper, to taste; blend more.
- Garnish as desired.
When adding hot soup to a blender it often causes the lid to blow off. If you're in a hurry to puree the soup, you may remove the cap from the center of the blender lid to allow the steam to escape. Just replace it with a paper towels or tea towel.
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