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 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; alternate 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 is quite lovely.
What really gives this soup its depth of flavor is the addition of Sunbutter, 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 cream for a smooth soup and Natural Crunch if you like a bit of texture to your soups.
I can almost guarantee you that the kiddos will gobble this up before heading out for some serious trick or treating.
Gluten Free Easy Pumpkin Soup Recipe
1 – 15 ounce can pure pumpkin puree
½ cup Sunbutter
3 cups gluten free chicken or vegetable stock
Kosher salt and freshly ground pepper to taste
Combine the pumpkin, Sunbutter, 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.
A gluten free, nut free recipe that serves 4.
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