pumpkin soup
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Pumpkin Soup (gluten & dairy free)

This Pumpkin Soup recipe is simple, easy, quick, and great comfort food on a cold Fall/Winter day. It’s gluten free and dairy free, and relatively low carb (some carbs in the squash).

I usually make this with butternut squash rather than pumpkin, but a variety of squashes will give a delicious flavor and you’d never know it wasn’t pumpkin (butternut, some varieties of acorn, delicata, hubbard, etc.).

Pumpkin Soup:
1 Tbsp fat of choice (lard, butter, oil, etc)
1 small Onion, diced
3 cloves Garlic, minced or chopped
1 Tbsp Honey (or 1/8 tsp Stevia powder)
1 tsp Cinnamon
1/4 tsp ground Ginger
1/4 tsp Allspice
1/8 tsp Nutmeg
1 tsp Salt
2 1/2 c. Water
2 1/2 tsp Chicken bouillon
1/3 c. Cashews
1 c. Water
1 Tbsp Potato starch
2 c. cooked or pureed pumpkin/squash

About the ingredients

I use lard to cook up the onions, but use whatever you prefer to cook with (olive oil, butter, margarine, etc).

For the sweetener I usually use stevia, as I came up with this recipe while I was on the keto diet and limiting carbs. If you have a 1:1 sugar replacer use 1 Tbsp, or use 1 Tbsp honey or sugar.

If cashew milk doesn’t work for you simply do 1 cup of whatever milk you use. (The cashews and the water represent a dairy free milk.)

Cook up some pumpkin or squash (chop into cubes and steam in a pot with a little water 30 minutes), use some from the freezer, or use pumpkin puree.

Directions

Cook the onion in the lard (what I use) a few minutes, until translucent. Add the garlic and cook a couple more minutes. Add the remaining dry ingredients (cinnamon, ginger, allspice, nutmeg, salt) and stir.

In a blender combine cashews, all the water, chicken bouillon, and potato starch and blend until smooth (see cashew milk instructions for more details). Add to pot, stir.

(If using a different milk, add the potato starch at the previous step with the spices. Skip the 1 c. water and cashews and replace with your milk. No need to blend anything, add the rest directly to the pot.)

Cook for about 5 minutes, stirring frequently, to allow it to heat up and thicken.

Add the pumpkin, puree the soup with an immersion blender, and allow to cook a few minutes to help incorporate the flavors.

That’s it, enjoy!

Pumpkin Soup (gluten & dairy free)

Print Recipe
pumpkin soup
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

Ingredients

  • 1 Tbsp Fat of choice lard, butter, oil, etc
  • 1 small Onion diced
  • 3 cloves Garlic minced or chopped
  • 1 Tbsp Honey
  • 1 tsp Cinnamon
  • 1/4 tsp Ground ginger
  • 1/4 tsp Allspice
  • 1/8 tsp Nutmeg
  • 1 tsp Salt
  • 2 1/2 c. Water
  • 2 1/2 tsp Chicken bouillon
  • 1/3 c. Cashews
  • 1 c. Water
  • 1 Tbsp Potato starch
  • 2 c. Squash/pumpkin cooked or pureed

Instructions

  • Cook the onion in the lard (what I use) a few minutes, until translucent. Add the garlic and cook a couple more minutes.
  • Add the remaining dry ingredients (cinnamon, ginger, allspice, nutmeg, salt) and stir.
  • In a blender combine cashews, all the water, chicken bouillon, and potato starch and blend until smooth. Add to pot, stir.
  • (If using a different milk, add the potato starch at the previous step with the spices. Skip the 1 c. water and cashews and replace with your milk. No need to blend anything, add the rest directly to the pot.)
  • Cook for about 5 minutes, stirring frequently, to allow it to heat up and thicken.
  • Add the pumpkin, puree the soup with an immersion blender, and allow to cook a few minutes to help incorporate the flavors.

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