Friday, 21 November 2014

Ginger Pumpkin Soup Gluten Free Dairy Free

Foodie Friday

One of the things that I love about cold winter evenings is a bowl of hot full bodied soup.  A soup  that warms you from the inside and fills the house with memories of childhood and long leisurely evenings and this soup ticks all the boxes.

  • 4 large carrots
  • 2 cups cubed pumpkin
  • 5 cups of vegetable broth
  • 1 large leek chopped
  • 2 cups chopped cauliflower
  • 1 Tablespoon pumpkin pie spice
  • 1 ½ teaspoons ground ginger
  • Salt and Pepper to taste

  1. Sauté the leek in a teaspoon of coconut oil
  2. Put all of the vegetables together in the pot with the leeks, add the vegetable broth and spices.
  3. Cook until the vegetables are cooked and then blend everything in the pot.
  4. Add Salt and Pepper to taste.

From our table to yours

Grandma Snyder

©2013-2014 twosnydergirls
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