Gluten Free Classic Pumpkin Soup
Author: Laura Blaine
Serves: serves 6 - 8
- 2 tbsp spreadable butter
- 1 medium onion peeled, finely chopped
- 2 garlic cloves peeled, finely chopped
- 1 medium Pumpkin, peel, scoop out the seeds and strings, cut into chunks
- 1 carrot peeled, roughly sliced
- 3 cup vegetable stock
- ½ cup Cream
- Melt butter in a large non-stick pan over a medium heat.
- Cook onion and garlic for 3 minutes until fragrant stirring occasionally.
- Add Pumpkin chunks and the carrots slices. Give a good stir, cover and cook for 2 more minutes until fragrant
- Add the vegetable stock. Bring to boil, reduce heat and simmer for 25 minutes or until the vegetable pieces are soft and tender.
- Blend soup to a smooth consistency using an immersion stick blender. Season to taste. Serve with a spoonful of cream.
Recipe by at https://laurasglutenfreekitchen.com/2018/11/gluten-free-classic-pumpkin-soup/
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