Easy Pumpkin Soup

Easy Pumpkin Soup

To finish up my pumpkin cooking project, I would like to share one of my girls’ favorites Dairy and Gluten Free Pumpkin Soup. There are many different variations of a Pumpkin Soup, but my kids love the simplest and the healthiest dairy and gluten-free version.

Prep time 15 minutes, cooking time 30 minutes. Total time 45 minutes.

Ingredients: 5 cups Cut Fresh Pumpkin

5 cups Chicken Stock

1 onion

2 tbs olive oil

Salt and Pepper to taste

1 tbs paprika

1tsp nutmeg

First, I chop an onion and saute it with olive oil in a large sauce pan on a medium heat until golden brown. image While onion is cooking, I peel and cut pumpkin into cubes. I add cut pumpkin to onions and cook them for about 5 minutes. image Then I add chicken stock, paprika,  salt, pepper,  and nutmeg.  image I Bring it to boil then turn the heat down and let it cook until pumpkin is soft, about 30 minutes. I feel the pumpkin with fork, when it is soft, I transfer the soup into a blender and puree until the substance is smooth. image I transfer my soup to a plate and Enjoy! When I have some toasted pumpkin seeds, I can crush them and use to garnish my plate with soup. image

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