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
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.
More Suggestions
In the mood for soup? Try Egg Drop Soup or Cream of Broccoli Soup!