Pumpkin Soup
No Gluten Pumpkin Soup Recipe with Apple
If you are cooking for somebody who is allergic to gluten, the following no gluten pumpkin soup recipe is one that they will love. The fresh pumpkin base used for this no gluten pumpkin soup recipe is naturally sweet and warm spices give it an aromatic flavor. The apple cider, lemon peel and apple cider add a wonderfully sharp tang.
This spiced no gluten pumpkin soup recipe is garnished with lemon cream, adding a silky smooth texture. You can serve gluten free bread on the side for dipping or simply serve this pumpkin soup recipe as it is, for a hearty lunch or tasty supper.
Even if you can eat gluten, this soup is well worth creating for its wonderful flavor and contrasting ingredients. Everyone who makes this pumpkin soup recipe agrees that it is a real winner and wants to make it again and again.
Apple and Leek No Gluten Pumpkin Soup Recipe
Ingredients -
2 tablespoons butter
1 stalk celery, chopped
2 carrots, chopped
1 leek
4 cups pumpkin puree
2 quarts chicken broth
1 clove garlic, minced
½ cup onion, chopped
⅛ teaspoon ground allspice
½ teaspoon ground cinnamon
1 ½ teaspoons chopped fresh sage or dried sage
2 teaspoons chopped fresh ginger
½ cup apple juice or apple cider
1 green apple, peeled, cored and chopped
1 teaspoon grated lemon peel
1 cup sour cream or crème fraiche
Salt and freshly ground black pepper
Preparation:
Trim the dark green tops from the leek and slice the white part lengthwise in half.
Rinse well, and then slice it crosswise thinly.
Melt the butter in a 5 quart pan over a high heat, and then add the celery, carrots, garlic, and onion.
Stir occasionally, cooking until the onion is soft, then add the pumpkin, broth, apple, apple cider, sage, ginger, allspice and cinnamon.
Cover and bring to a boil.
Turn the heat down and simmer the soup for 10 minutes.
Puree the soup in a blender, a batch at a time, and then return it to the pan, reheating it.
Add salt and pepper to taste.
Combine the lemon peel and crème fraiche in a bowl.
Ladle the soup into mugs or bowls and garnish with the lemon cream.
(Serves 10)
