Pumpkin Soup

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Pumpkin Soup

Source: Taste of Health (adapted)

 

1/4 cup canola oil

1/2 cup finely chopped green pepper

1/4 cup chopped green onion, white part only

2 tbsp. chopped fresh parsley

1/4 tsp. thyme leaves

2 bay leaves

2 cups canned diced tomatoes

1 large can (30 oz.) solid pack pumpkin

4 tsp. McKay's chicken-style seasoning

4 cups water

1/8 cup gluten free flour of choice

4 cups vanilla-flavored almond milk, divided

2 tsp. salt

Pie pumpkins as serving bowls (optional)

 

Saute in oil, but do not brown, the pepper, onion, parsley, thyme and

bay leaves. Add tomatoes, pumpkin, seasoning and water; bring to a

boil. Reduce heat and simmer 30 minutes. In a separate bowl, whisk

together flour and 1 cup of the almond milk. Add to soup along with

the remaining 3 cups of milk and salt. Stir over medium heat until

mixtures boils. Serve hot.

 

To make serving bowl: To use a pumpkin as a serving bowl, select an

8- to 10-pound pumpkin, rub with canola oil, and place on a baking

sheet in the oven at 325 degrees F. for 45 - 50 minutes. Small pie

pumpkins can be used as individual bowls and should be baked for 25

minutes at the same temperature. The pumpkins will become just soft

enough to cut the top off easily with a v-shaped cutter. Scoop out

the insides and discard, or save seeds for later roasting. Fill

pumpkin with hot soup just before serving. Decorate the bottom of

your platter with some pressed colorful leaves.

 

Makes 15 one-cup servings.