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.

Each serving of soup contains 125 calories, 5g total fat, 1g saturated fat, 0g trans fat, mg cholesterol, 320mg sodium, 20g carbohydrate, 4g fiber, 3g protein.

Living Without food editor Beth Hillson is author of Gluten-Free Makeovers. For more information or to purchase this cookbook, click here.


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