Pumpkin Soup (GF and Vegan!)

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.


  • 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.


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