Soup mania continues. And this dairy free creamy pumpkin coconut ginger soup hits the spot. I decided I had to make something pumpkin today after making pumpkin pies from my gluten free cookbook (The Gluten-Free Almond Flour Cookbook) and finding myself with a bunch of leftover roasted pumpkin. Of course soup was the easiest thing to make after making one too many pumpkin pies for family and friends.
We’re having nice weather here, in the 60’s and sunny, however with a chill in the air, I can’t get enough soup. And this one is a rich, filling and nourishing treat.
Everything has calmed down a bit since Halloween and the boys and I are settling into a good routine, other than those late night World Series games –come on Yankees, get the job done already!
In any event, I’ll be serving this warming soup to the boys for dinner tonight with salad greens from the garden (which currently exists in our cold frame). They’ll finish their chores and then we’ll eat dinner while we listen to the game playing on the radio.
Pumpkin Ginger Soup
- In a vitamix, combine pumpkin, chicken stock and coconut milk and process on high until smooth
- Blend in stevia, lemon juice and ginger
- Place mixture in a pot and bring to a boil then reduce to a simmer and cook for 5 minutes
You may want to add more stevia to your soup than the recipe calls for to make it just a bit sweeter. I sometimes add a couple of drops of stevia to the individual bowls of soup. If you use a different type of stevia than the recipe calls for you may need to adjust your amounts, since different brands and types of stevia have different levels of sweetness.
The lovely Karina of Karina’s Kitchen also has a recipe for a yummy looking gluten free pumpkin coconut soup. I think that’s where I first got the idea to combine pumpkin with coconut in a soup, though I know I also saw something similar on one of my gluten free yahoo groups as well.
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