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Gluten-Free Pumpkin Soup with Apple Croutons
Here’s a delightful way to start a holiday meal, an elegant first course that will wow your guests. Serve in pretty bowls or hollowed-out, cooked mini-pumpkins. Garnish with Apple Croutons and a dollop of dairy-free yogurt.
2 tablespoons olive oil
1 large leek, trimmed, chopped and rinsed
1 tablespoon minced fresh garlic
2 tablespoons minced fresh ginger
2 teaspoons ground cinnamon
2 (15-ounce) cans pure pumpkin puree
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups gluten-free chicken stock
2 cups apple juice
½ cup unflavored yogurt or dairy-free unflavored yogurt, more for garnish
Apple Croutons, for garnish
1. Set a medium saucepan over medium heat. Heat the olive oil. Sauté the leek until soft and cooked down. Add the garlic and ginger and sauté 1 minute. Add the cinnamon and sauté briefly, about 30 seconds, or just until it gives off its fragrance. Add pumpkin, salt, pepper, chicken stock and apple juice. Bring to a boil. Reduce to a simmer and cook the soup for 15 minutes, covered.
2. Remove soup from heat and process with an immersion blender (or in batches in a blender) until smooth. Season with additional salt and pepper, to taste. Stir in ½ cup yogurt until combined.
3. Divide soup evenly among 8 bowls. Garnish each with 2 Apple Croutons and a dollop of yogurt. Serve warm.