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Posted on 10/23/2017 in Gluten Free Recipes

Gluten Free Pumpkin Soup

Gluten Free Pumpkin Soup

This soup uses all the pumpkin including the seeds so there is no waste. 



INGREDIENTS

1.5 kg  pumpkin, peeled and cubed

1 medium sized carrot peeled and chopped

1 medium sized sweet potato peeled and cubed

1 celery stick chopped

1 medium sized onion chopped

1 tbs. coconut oil

2 tsp. turmeric spice

1/2 tsp. nutmeg spice

Salt and pepper

Water to cook


METHOD


  1. In a large deep saucepan on a medium heat, pour in the coconut oil, heat til hot
  2. Add the onion, turmeric, nutmeg and cook until they are soft.
  3. Add the pumpkin, carrot, onion, sweet potato, celery and cover with water,  (1 inch) above the vegetables.
  4. Bring to the boil, then turn down the heat to low, cover and simmer for an hour or until all veggies are soft.
  5. Pour all from the saucepan into a food blender and whiz until smooth. 
  6. Season with salt and pepper if required. 
  7. Sprinkle with Pumpkin Seeds. 

  

 

How to toast your pumpkin seeds 

Scoup out of the pumpkin,  clean off all the flesh, lay on baking sheet and sprinkle sea salt. roast in oven until crispy.



Pumpkin Seeds Roasted 

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