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Gluten Free Pumpkin Soup with Bread
servings
6 people
time
50 min
The best gluten free soup for the autumnal months.
The best gluten free soup for the autumnal months.
Nothing says autumn like the taste and smell of a delicious pumpkin recipe. Because of this, this gluten free pumpkin soup recipe is perfect for the colder months. Enjoy a lovely bowl of steaming hot creamy pumpkin soup for lunch, accompanied with our delicious gluten free Ciabatta bread. Serve with a light drizzle of vinegar, nutmeg and salt for extra deliciousness. You can also toast your gluten free bread and add a bit of butter for extra warmth and flavour!
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Preparation
in 30 minutes
Cooking
in 20 minutes
Temperature
200 °C
- Heat the oven to 200°C.
- Cut the butternut pumpkin into slices. Remove the seeds.
- Sprinkle the pumpkin slices with some olive oil and season with salt.
- Roast the pumpkin for 20-30 minutes.
- Place the roasted pumpkin, vegetable stock and garlic in a pot.
- Bring it to simmer and cook for 15 minutes.
- Add the cream.
- Season with vinegar, nutmeg and salt.
- Process with a hand-held blender until very smooth.
Ingredients
1
kg
butternut pumpkin
3
tbsp
olive oil
1
pinch/es of
salt
1
l
vegetable stock
1-2
garlic cloves
150
ml
cream
2
tbsp
white wine vinegar
1
pinch/es of
nutmeg
to taste
salt
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
Palm oil free
Wheat free
Vegetarian
Products
in this recipe
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