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
2 tbs olive oil
Salt and Pepper to taste
1 tbs paprika
First, I chop an onion and saute it with olive oil in a large sauce pan on a medium heat until golden brown. While onion is cooking, I peel and cut pumpkin into cubes. I add cut pumpkin to onions and cook them for about 5 minutes. Then I add chicken stock, paprika, salt, pepper, and nutmeg. 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. 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.