Thursday, 14 November 2013

Gluten Free Curried Pumpkin Soup

Curried Pumpkin Soup

Dairy Free, Gluten Free, Vegetarian 

I adapted the Pumpkin Soup recipe from the Good Food Box October 2013.  I removed dairy, and meat products.  The result was a very tasty Curried Pumpkin Soup.  

As I age cutting squash and pumpkin is becoming harder and quite frankly unsafe.  I went looking for another way to deal with this issue of winter squash and found baking them.  We purchased a small pumpkin and baked it at 325F for one hour.  The result was easy cutting, and no hassle scraping and cleaning. 

The issue of how to thicken the soup came when we had two baked potatoes left over.  We added these to the soup and the result was a smooth thick soup.
I hope that you enjoy it as much as we did.

 Curried Pumpkin Soup
1 medium onion, chopped
Coconut oil ¼ cup
2 cups cooked mashed pumpkin
4 cups of vegetable broth
1 tsp. curry
1 Tbsp. Maple Syrup or other sweetener of your choice
1 tsp. nutmeg
1 bay leaf
Fresh or dried parsley
2 cooked potatoes either white or sweet
2 tsp. salt
Pepper to taste

Saut√© the onions in the coconut oil until golden.  Add pumpkin, potatoes, vegetable broth, bay leaf, curry, nutmeg, parsley, and sweetener.  Bring to a simmer cooking for 15 minutes uncovered, stir often.  Blend or mash the soup to create consistency that your family likes.  

Grandma Snyder
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