Cream of Pumpkin Soup, Gluten-Free
Fall is definitely on its way here. I know because I’ve driven by ripening pumpkins in local gardens and farmers’ fields this past week. It’s time to put some pumpkins on the steps in the sun — the old reason was to “cure” the pumpkins and winter squash from the garden so they’d keep better in the root cellar.
Now I just like the way they look. I’m not blessed with a productive garden like the “old” days, so I do my best to support the local farmers by buying their pumpkins and squash, and I’m inspired to start another annual round of pumpkin goodies in the kitchen. My first step will be to update this Gluten-Free Cream of Pumpkin Soup post.
Pumpkin enriches food all day long. And it’s naturally gluten-free! For example, I can start with pumpkin muffins or pancakes for breakfast. Then I can have pumpkin soup for lunch, like my Cream of Pumpkin Soup below. (That makes about 4 servings of about 125 calories each, if you use the evaporated skim milk.) Since it has no sugar or gluten and it’s lower in fat than a regular cream soup, and with the pumpkin adding its good nutrients, I’ll enter it in Amy’s Slightly Indulgent Tuesday.
Later in the day you can choose from a multitude of pumpkin-rich pies, breads, bars, rolls, smoothies, cakes, cookies and more for snacks or desserts. It seems to work well with many of the gluten-free ingredients that we have to work with.
Pumpkin is rich in vitamins and minerals, especially antioxidants, beta-carotene and potassium, while it is relatively low in fat and low in carbohydrates, while high in fiber. Libby’s says that “One ½-cup serving of pumpkin provides more than a day’s worth of Vitamin A…” in addition to being gluten-free. I’m not affiliated with Libby’s in any way, but I do like their pumpkin for its consistent flavor.
Pumpkin is so easy to use when you have a can in the cupboard. With the health benefits, and the flavor, and with fall just around the corner, how would you like to use pumpkin to make something you haven’t cooked before?
You may not have discovered how wonderful soup can be until you put what you like best in it. This pumpkin soup is simple, flavorful, yet also so good for you!
Cream of Pumpkin Soup
1 1/2 Cups Water
2 each Chicken Bouillon Cubes, gluten-free (or vegetable flavor can be used)
1 tablespoon Dried Onions, minced
15 Ounces Pumpkin
2 tablespoons Rice Flour
1/2 Cup Water, cold
12 Ounces Evaporated Skim Milk, or 2% evap. milk (or rice milk or other lactose-free or nut-free milk)
1/4 Teaspoon Celery Salt, to taste
1/4 Teaspoon Garlic Salt, to taste
1/4 teaspoon Pepper, freshly ground
4 Sprigs Celery Leaves, for garnish
In 2-quart saucepan, heat 1-1/2 cups of the water with the bouillon cubes and the minced dried onion. After bouillon cubes are dissolved, stir in the pumpkin. Reduce heat to medium and continue heating, stirring frequently.
Add rice flour to remaining 1/2 cup of water, stir well and add to pumpkin mixture, stirring constantly. When mixture thickens, slowly stir in the evaporated or other milk, reducing heat to low. Heat through, but do not boil once the milk is added!
Add celery salt, garlic salt, and pepper to taste. If too thick, add a little more water, a few tablespoons at a time.
Garnish with celery leaves, or parsley, and serve.
Makes about 4 servings of 125 calories each