Pumpkin Soup (GF and Vegan!)

Posted on

Makes four large servings. Excellent with crackers or thick and crusty toast, or garlic bread.

Supplies: pumpkin-soup

  • Stock pot with lid.
  • Wooden spoon.
  • Teaspoon.
  • Tablespoon.
  • Measuring cup.
  • Blender.
  • Bowls for serving.
  • Spoons for supping.

Ingredients:

  • 1 TBS olive oil
  • 1 clove garlic (or a tsp of garlic powder)
  • 4 cups shredded pumpkin
  • 4 cups vegetable broth
  • 1 tsp finely ground red pepper (cayenne)
  • 1 tsp ground black pepper
  • 1 TBS + 1 tsp parsley

On medium heat sauté minced garlic in olive oil until brown and soft. Add pumpkin, broth, and pepper. Simmer on Medium-Low for 20 minutes. Let cool slightly. Transfer to blender by cupfuls. Add Parsley. Blend until smooth. Serve immediately. Saves well and easily re-heats in the microwave.

 

Advertisements

One thought on “Pumpkin Soup (GF and Vegan!)

    […] with big warm bowls of pumpkin soup. You can see our soup recipe (it’s GF, and vegan) on Bread Butter & A Cup of Tea. The warm summer days and sun-ripe veggies always sound the best in the depths of winter and so we […]

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s