This Easy Pumpkin Soup is the perfect dish to warm your bones and put you in the Halloween spirit.
Get in the Halloween spirit with easy pumpkin soup
There is nothing like a steamy bowl of soup to warm up a crisp fall evening.
This pumpkin soup has three ingredients and is ready in five minutes but no one needs to know this! It is rich, creamy (despite the lack of dairy) and hearty and I have no shame in taking a little help from organic canned pumpkin puree and gluten-free chicken stock. To make this recipe vegan, use vegetable stock instead.
I couldn’t resist giving this soup some Halloween flair with spider webs. I just put some sour cream (dairy free is fine) in a small
Gluten-Free Easy Pumpkin Soup
1 (15-ounce) can pure pumpkin puree
½ cup sunflower seed butter (or peanut butter)
3 cups gluten-free chicken or vegetable stock
Freshly ground black pepper
Combine the pumpkin, sunflower seed butter, and stock in a medium saucepan and cook over medium heat, stirring occasionally, until the ingredients are combined and the soup is hot. Season to taste with salt and pepper.
plastic squeeze bottle, gave it a shake to loosen it up a bit and then drew concentric circles on top of the soup. I then took a toothpick and drew lines through the circles; alternating the lines from the center out and then from the outside in. If you prefer a less Halloween-specific garnish, a dollop of sour cream and maybe a sprinkling of chives are quite lovely.
What really gives this soup its depth of flavor is the addition of sunflower seed butter. I
love the way it makes this quick soup taste like it took a lot longer to make. And of course, it is completely nut free. Use creamy for a smooth soup and crunchy if you like a bit of texture to your soups. (If nuts are not a problem for you, substitute the sunflower seed butter with peanut butter.)
I can almost guarantee you that the kiddos will gobble this up before heading out for some serious trick-or-treating.