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.
I like the way they look, decorating doorsteps and porches. I don’t have a huge garden like many did in the “old” days, so I do my best to support the local farmers by buying their pumpkins and squash. Each fall I find that I’m inspired to start another round of pumpkin goodies in the kitchen.
Pumpkin enriches foods for the whole day’s menu. 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 the Cream of Pumpkin Soup below. (That recipe makes about 4 servings of about 125 calories each.) It has no sugar or gluten and it’s lower in fat than a regular cream soup, and with the pumpkin adding its abundant nutrients, it’s so good for me.
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 canned pumpkin website 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 cook with when you have a can in the cupboard or a container in the freezer. This pumpkin soup is simple to make, flavorful and is so healthy for you!
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Easy Green Mama’s Gluten Free Tuesday
The Gluten-Free Homemaker’s Gluten-Free Wednesdays
The Tasty Alternative’s Allergy Friendly Wednesdays
Miz Helen’s Country Cottage Full Plate Thursday
Katherine’s Corner Thursday Favorite Things
Vegetarian Mamma’s Gluten-Free Fridays
Rattlebridge Farm’s Foodie Friday
Simple Living and Eating’s Foodie Friday