Home Made Pumpkin Soup - Egg, Nut, Gluten, Dairy and Soy Free

Home Made Pumpkin Soup - Egg, Nut, Gluten, Dairy and Soy Free

Serves 4-5

Ingredients:

• 750g pumpkin, peeled and diced
• 1/2 Celery stick, diced
• 1.25 litres of gluten free chicken stock
• 1 large brown onion, sliced
• 1 tsp ground cumin 
• 1 tbsp fresh coriander, chopped or parsley
• Salt and freshly ground black pepper
• 1 tbsp olive oil

Method:

1. In a large saucepan add oil and onion. Stir fry till brown in colour.
2. Add remaining vegetables and pour in chicken stock until vegetables are just covered.
3. Bring to the boil, then simmer for 1 hour on low heat until all vegetables are soft.
4. Remove from heat and puree in a food processor along with ground cumin and coriander.
5. Re-heat and season with salt and pepper to taste.

Tip: Serve Garnished with a swirl of allergy free cream, coriander and crusty bread.

 

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