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!
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Gluten Free Pumpkin Soup
51
Yield: Makes 6 - 8 servings.
A savory gluten free pumpkin soup recipe, a comforting sign of fall.
Ingredients:
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)
Instructions:
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.
Tips
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.
View Comments
Do you have an idea how many cups a 4pound pumpkin makes? I've canned all mine and would really love to try this recipe. Thanks
Eveline,
I would guess a 4 lb. pumpkin would be make about 3 1/2 to 4 cups of cooked pumpkin.
Enjoy!
Carla
Thank you Carla .. that's what I thought it might be but didn't want to take a chance in spoiling the soup!