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Gluten-Free Pumpkin Soup in Five Easy Steps

By Edited Dec 13, 2013 1 2

Pumpkins are healthy and delicious, low in fat and sodium, rich in potassium and vitamin A. Because pumpkins are harvested in the autumn they tend to be associated with Thanksgiving and Halloween, but with the wonders of modern transport they can be enjoyed throughout the year. 

Pumpkins are healthy and delicious, low in fat and sodium, rich in potassium and vitamin A. Because pumpkins are harvested in the autumn they tend to be associated with Thanksgiving and Halloween, but with the wonders of modern transport they can be enjoyed throughout the year. This recipe makes six portions of rich, creamy pumpkin soup.

 

Pumpkin
Credit: Ronald Spiegel 2009

Pumpkins at Halloween and Thanksgiving

Because pumpkins are ready to harvest in autumn they tend to be associated with Thanksgiving and Halloween, but are eaten all year round in many parts of the world

Pumpkins are part of the Cucurbitaceae family which includes melons, squash, cucumbers and gourds. A very large pumpkin can weigh in at more than 90 pounds. Pumpkins are actually a fruit, rather than a vegetable. The healthy flesh is low in fat and sodium, rich in potassium and vitamin A, and has no cholesterol. There are a number of different types of pumpkin, each with a slightly different flavour, basically similar to sweet potato.

Pumpkins – the Main Differences

The main differences are in the thickness of the skin and its colour. Some have very thin skins which are easier to remove. Pumpkins with thinner rinds are easier to cut.

Larger Pumpkins – Less Flavour

Generally, the larger the pumpkin the tougher the skin. They will still be edible, but larger pumpkins tend to have tougher flesh and far less flavour. For cooking purposes it is best to look for pumpkins grown specifically for eating. However, larger pumpkins will make a reasonable pie or soup and all types can be used in both sweet and savoury dishes.

Paleo Slow Cooker Soups & Stews: Healthy Family Gluten-Free Recipes
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(price as of Dec 5, 2013)
Lots of really good gluten-free recipes in this book.

Ingredients - Serves Six

 

  • 1 kilo pumpkin flesh. To prepare: peel and remove pips and stringy centre, cut flesh into small chunks.

  • 1 large onion, peeled and finely chopped

  • 2 tbsp olive oil

  • Salt and freshly ground black pepper

  • Cayenne pepper

  • 1 litre milk. I prefer to use unsweetened almond milk, firstly, because it's low fat and vegetarian, and secondly, its nutty flavour enhances the flavour of the pumpkin.

Optional ingredients to garnish:

  • Chopped dill, coriander or chervil

  • 5 fl.oz. (150 ml.) crème fraiche

Pumpkin Cut into Cubes
Credit: Ronald Spiegel 2009

Method:

  1. Melt oil in a large sauce pan and fry until it becomes soft and transparent.

  2. Add the cubed vegetable, plus a pinch of salt, and just enough water to cover.

  3. Bring to the boil and simmer for approximately 15 minutes or until the fresh begins to soften. Stir frequently and do not allow to boil dry, adding water if necessary.

  4. Leave to cool for about 15 minutes. Slowly stir in the almond milk, season to taste, and gently re-heat. Do not allow the soup to boil.

  5. Mash or liquidize the pulp.

Serve immediately or freeze when cold.

To serve: pour into warm soup bowls and garnish with a large spoonful of crème fraiche and chopped herbs.

This soup freezes well. If freezing, do not add the crème fraiche until you're ready to serve. Defrost thoroughly, reheat gently.

Gluten-Free Pumpkin Soup
Credit: Ronald Spiegel 2009

I forgot the buy the fresh herbs for the garnish so they are not shown in this image.

Gluten-Free Information and Recipes on Infobarrel

If you need to stick to a gluten-free diet, or are just interested in gluten-free food, these recipes may also be of interest:

A Cookbook for a Man Who Probably Only Owns One Saucepan: Idiotproof Recipes
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I live in hope that my husband will learn to cook. We do have more than one saucepan but I don't think he even knows where to find them!
Tefal Essential 5 Piece Pan Set
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Comments

Dec 9, 2013 10:20pm
LavenderRose
I have never made pumpkin soup before, but this sounds like it would be very, very easy. Thanks for sharing it.
Dec 10, 2013 12:03am
Fran5050
Thanks for reading Lavender. If you do try it, please let me know how it turns out.
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