Pumpkin Soup Recipe- Gluten Free Dairy Free
This is more of an eyeball it type of recipe that can change each time you make it and can be flavored to match the rest of your meal of your craving.
Pumpkin Soup - Gluten Free, Vegan Recipe
Ingredients:
About 10 cups of pumpkin puree
1 can of coconut milk
3 cups of vegetable broth (or water if you need to)
2 tbs olive oil
1/2 cup of finely diced onion
2 cloves garlic
1/2 spicy pepper of your choice (optional)
Salt and pepper to taste
In a large pot, saute the onion, garlic, and pepper (optional) in the olive oil until soft.
Add in the pumpkin puree, coconut milk, vegetable broth. Season to taste.
Bring to a near boil, then simmer for 30 minutes to an hour.
Top with fresh ground pepper and/or a dollop of yogurt.
This versatile meal can also be used as a topper for rice, quinoa, or whatever you'd like, really :)
Pumpkin Puree Recipe
Pumpkin Soup - Gluten Free, Vegan Recipe
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| Velvety vegan and gluten free pumpkin soup |
Ingredients:
About 10 cups of pumpkin puree
1 can of coconut milk
3 cups of vegetable broth (or water if you need to)
2 tbs olive oil
1/2 cup of finely diced onion
2 cloves garlic
1/2 spicy pepper of your choice (optional)
Salt and pepper to taste
In a large pot, saute the onion, garlic, and pepper (optional) in the olive oil until soft.
Add in the pumpkin puree, coconut milk, vegetable broth. Season to taste.
Bring to a near boil, then simmer for 30 minutes to an hour.
Top with fresh ground pepper and/or a dollop of yogurt.
This versatile meal can also be used as a topper for rice, quinoa, or whatever you'd like, really :)
Pumpkin Puree Recipe
Slice pumpkin in half
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| the bigger the pumpkin, the more soup! |
Scoop out the seeds and stringly flesh
Roast at 375 for about 30-45 minutes (depends on size of pumpkin)
Scoop out and blend in food processor or blender
Then feed to Brian
Oh and don't forget to reserve the seeds for roasting!
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