Pumpkin soup is a winter staple in our house. We always eat soup before an easy dinner or one without many vegetables like pizza (yep, the kids love this haha). It makes me laugh that everyone in the house apart from me doesn't like pumpkin but if I make pumpkin soup they eat the lot!
This is a really simple recipe that is free from the top 8 allergens. It's easy to make and you won't need any fancy ingredients or fancy appliances.
Gluten Free Pumpkin Soup Recipe
Gluten free, grain free, wheat free, dairy free, egg free, soy free, nut free.
1kg roughly chopped and peeled butternut pumpkin
2 large brown onions chopped
2 cloves of freshly crushed garlic
2 tbsps coconut oil
1/2 level tsp powdered ginger
1 litre homemade chicken bone broth (or quality chicken stock)
1 tbps Thermomix stock paste if you have it and your broth is unsalted (or season to taste with quality salt)
- Melt the coconut oil in a hot pan
- Fry the onion, garlic and pumpkin until it caramelises a bit
- Add the bone broth or water, stock paste or salt and ginger and bring to the boil, covered
- Reduce heat to simmer and leave cooking still covered until the pumpkin is nice and soft – usually takes about half an hour
- Puree soup until smooth
Recipe From happytummies.com.au - Copyright 2015 Happy Tummies
That's it! We like a bit of freshly ground black pepper on ours (the adults do anyway).
Enjoy! Lisa x
PS. If you've never made your own bone broth have a look at this great post by Natural New Age Mum.