Wondering what to do with all those pumpkins, especially if you’re having a Green Halloween? This month’s gluten free recipe utilizes fresh pumpkin in some warm pumpkin soup so those jack-o-lanterns won’t have to go to waste.
Pumpkin Profile
Although we tend to associate pumpkins with the onset of the holiday season, pumpkins pack a serious nutritional punch. Technically a squash, pumpkins’ bright orange color is an indicator of being an excellent source of beta-carotene- a precursor to vitamin A. This veggie is also loaded with antioxidants, vitamin C, potassium, vitamin E, and calcium. Pumpkin is often used in high caloric recipes such as pies, cookies, and cakes; but fresh pumpkin is actually low in calories and of course, naturally gluten free making it acceptable for celiacs.
When it comes to sustainable foods, pumpkins can’t be beat. Not only can they be used for décor but also just about every bit of the pumpkin can be utilized. The seeds of pumpkins make a great snack, which are loaded with amino acids, iron, and a source of polyunsaturated fat. If you are feeling really festive you can also use the hallowed pumpkin as a serving dish for the soup.
Farmer John’s Pumpkin Soup
This recipe is an adaption of an original recipe from Sunset magazine. It has been tested, tried, and made a bit more kid-friendly my Mum Mum’s own dietitian. Pour some leftover soup into a thermos for a warming, healthy school lunch.
1 leek
2 tablespoons butter
2 carrots peeled and chopped (about 8oz)
2 stalks celery, rinsed and chopped
½ cup onion, chopped
1 clove garlic, minced
4 cups mashed pumpkin
½ cup apple cider
2 quarts free range chicken broth or organic vegetable broth
1 large green apple peeled, cored and chopped
1.5 teaspoons grated fresh ginger
1.5 teaspoons fresh sage, chopped (you can also use dried sage)
½ teaspoon cinnamon
¼ teaspoon allspice
Salt and pepper to taste
1 cup crème fraiche, whole milk yogurt, or sour cream*
1 teaspoon grated lemon peel or zest
Using the white portion of the leek, with end and tough green upper leaves discarded, slice lengthwise and run under cold water to rinse thoroughly. Thinly slice crosswise. In a 6 quart saucepan, melt butter over high heat. Add leeks, onions, garlic, carrots, and celery stirring often until onions are soft. Add broth, pumpkin, apple, apple cider, sage, allspice, and cinnamon; cover and bring to a boil. Reduce heat and simmer with occasional stirring for about 15 minutes. Taking a portion at time, mix soup in a blender and pour into a bowl. Once all the soup has been pureed, return to the pot and add salt and pepper to taste.
Tags: celiac, gluten free, pumkin soup
