Fall is in the Air – Pumpkin Soup Recipe

October 28th, 2009 by Jean Duane

All of these beautiful fall displays of the pumpkin and squash harvest prompts many cooks to make seasonal foods. Here’s one using pumpkin. This tasty creamy, gluten-free, dairy-free (GFCF) soup is perfect for your holiday table. It features a tureen made from a pumpkin and ‘cream’ made from white beans. If you have a little extra time, you can use fresh pumpkin otherwise, canned works fine. The pureed white beans add protein and are used as a thickener to make a creamy low fat soup.
? yellow onion, chopped

Fall is in the Air

Fall is in the Air

2 cloves garlic
1 green apple
4 stalks of celery, chopped
? cup carrots, chopped
1 tsp. sea salt
? tsp. rubbed thyme
? tsp. ginger
1 TBS olive oil
32 oz. No Chicken Broth (Imagine Foods) or your favorite savory broth
1 (15 oz.) can Great Northern White beans, drained
1 (15 oz.) can of pumpkin**
1 tsp. rice vinegar mixed in just before serving
1 sugar pumpkin for tureen
1. Saut? onion, garlic, apple, celery, carrots, salt, thyme, ginger and olive oil in a soup pot until vegetables are soft.
2. Place white beans in a blender and pour some broth over them until covered. Blend until smooth.
3. Add remaining broth to the soup pot. Add blended beans and broth. Add pumpkin. Simmer for 20 minutes on low heat. Adjust salt.
4. Prepare sugar pumpkin tureen by cutting off the top and removing the pulp. Keep the top for a lid. Place in a 350 oven for 20 minutes to heat. Serve soup in the tureen.
**(To prepare a fresh pumpkin, cut off the top of a sugar pumpkin, remove the pulp and seeds and cut in half. Bake face down for 1.5 to 2 hours until soft. Scrape off 2 cups of the flesh and use in the recipe instead of the canned pumpkin.)
? Jean Duane, Alternative Cook, LLC. Visit www.alternativecook.com for GFCF cooking instruction on DVD, video streams and in Bake Deliciously! Gluten and Dairy Free Cookbook.

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