Pumpkin or squash soup, with fresh vegetables in a delicious and gluten free chicken stock. It’s such a gorgeous looking and tasty soup! We are into the first few days of autumn and with the weather cooling, it always makes soup so appealing. This one is a family favourite.
Kabocha and Buttercup squash make the best soup. Not really a pumpkin but they have that same beautiful pumpkin colour, they are the perfect size, and are naturally sweet. Either of these two are a great choice for soups, roasting, purees and for pies.
How to Prepare This Pumpkin Soup
You will need either home made chicken stock, or use chicken flavoured bouillon cubes, to make it quick and easy. Some leek or diced onion, fresh sage, rosemary, curry powder, cream, salt and pepper.
Carefully cut out the top of the pumpkin and save the top for a lid. Scoop out the seeds with a spoon and set them aside. It’s so easy to make, just add all of the ingredients to the hollowed out squash. Place the entire squash into a dish with supporting sides. When the soup is half cooked, scrape down the insides of the squash, and use an immersion blender to purée and thicken the soup.
NOTE: When scraping down the inside of the squash, be careful not to poke a hole through the pumpkin wall.
Bake the squash in the oven at 380°C for about two hours, or until the inside of the pumpkin is soft and completely cooked. Do not overcook the pumpkin, or the walls will collapse and the soup will escape. It may be necessary to cover the top of the squash with tin foil to prevent overcooking.
Save the Pumpkin Seeds to top the Pumpkin Soup
Separate the seeds and toss them in olive oil and your favourite seasonings. Bake the seeds in the oven at 300°C for 30 to 40 minutes. Stir them occasionally on the baking sheet to prevent the seeds from burning.
Pumpkin Soup
Ingredients
- 1 kabocha squash
- 1 tbsp butter or olive oil
- 1 large leek, washed and thinly sliced or 1 small onion
- 1/2 tsp curry powder
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh rosemary, chopped
- 4 cups hot water more or less, depending upon size of the squash
- 2 chicken bouillon cubes I used McCormick's which is gluten free
- 1 tsp salt
- 1/8 tsp Pepper
- 1 cup 1/2 and 1/2 cream or dairy free alternative
- 2 tbsp Pumpkin seeds for topping
Instructions
- Carefully cut out the top of the squash and save the top for a lid while the soup cooks.
- Scoop out seeds and set them aside.
- Preheat the oven to 380℉ (190℃)
- Melt the butter in a large frying pan over medium heat. Add the leek or onion and stir in the curry powder. Cook while stirring, for 2 or 3 minutes until the onions are just starting to soften.
- Dissolve the Bouillon cubes in the hot water and add the stock to the onions and curry powder and mix to combine.
- Place the hollowed out squash into a casserole dish with sides, to lightly support the squash and to catch any soup that may spill.
- Add the remaining ingredients, except for the cream to the squash. Place the lid on top, and cook the soup in the oven for about an hour.
- Remove the squash from the oven and scrape down the insides of the squash to be incorporated into the soup. Be careful not to penetrate the walls and cause the soup to leak out.
- Place the soup back into the oven and cook it for another hour, or until the soup is completely cooked. Then use an immersion blender inside the squash to puree the soup before serving.
- Place the squash on the table and enjoy the soup with cream and fresh crusty gluten free bread.
Tips For Planning a Gluten Free Thanksgiving Meal
Thanksgiving is a time of celebration and gratitude, but for those of us following a glutenfree diet, it can also be a challenge. However, with proper planning and creativity, you can still create a delicious and satisfying Thanksgiving meal.
Planning a gluten free meal at your own house
1. Plan everything well in advance and compile your guest list
2. Write out a menu and shop for the necessary ingredients
3. Have a cooking schedule and do as much preparation the day before. Such as baking a dessert or cooking the rice to go in the stuffing.
Planning a gluten free meal at a family member, or friends house
1. Call your host before Thanksgiving to discuss the gluten free food options. Offer to bring food, if it is easier and less stressful on yourself.
2. Ask about the brands of food for the meal and ask to check the ingredient list on any labels.
3. Talk about the risk of hidden gluten in butter that may be contaminated with bread crumbs. Breadcrumbs may also contaminate a cutting board and then it may be used to chop vegetables, without any cleaning.
4. Ask about the sauces that may have hidden gluten in the form of either wheat or barley. Soy sauce has wheat in it but there are many gluten free alternatives.
5. Discuss the option of the gluten free dishes being separated from the gluten dishes. Also the necessity to keep the serving spoons separate.
Here’s a typical Gluten Free Thanksgiving Menu at our house
The first course to consider when planning a large meal is the appetizers along with the wine list, or any non alcoholic options. You could create a charcuterie board with an assortment of gluten free deli-meats, paired with gluten free crackers or bread. Include a selection of gluten free dips, like spinach and artichoke dip or roasted red pepper hummus. Serve the dips with gluten free tortilla chips or vegetable sticks. Another option is to serve a delicious Pumpkin soup with fresh crusty, gluten free bread or croutons.
Our Thanksgiving feast usually includes turkey, stuffing, and of course the gravy. Make sure to choose a turkey that is free from any gluten containing additives. My favourite stuffing uses half gluten free bread and half cooked rice, with onion, sage and thyme. For the gravy, I prefer to use cornstarch, as a thickener. You can also use gluten free broths or homemade stock to ensure that your gravy is free from gluten containing ingredients.
Vegetable dishes often include brussel sprouts, roasted carrots, and parsnips, seasoned with herbs and olive oil. The favourite dish for everyone is the beet leaf, dough rolls cooked in cream and dill.
Lastly, let’s not forget about the sweets at the end of the meal. It’s easy to make a delicious pumpkin pie crust using gluten free flours, or make pumpkin bars with a gluten free graham cracker crust. Top either of them off with a dollop of whipped cream or a sprinkle of cinnamon. Then you have a Thanksgiving dessert that will satisfy any sweet tooth.
From appetizers to desserts, there are numerous gluten free options available that are both flavourful and satisfying. By considering the outlined suggestions for appetizers, vegetables, turkey and stuffing, gravy, and desserts, you can ensure a delicious and safe gluten-free Thanksgiving celebration for all.
Happy Thanksgiving🍁
What a wonderful soup especially at this time of year!! Will be serving this with our Thanksgiving Dinner🦃🍁Thanks for the Recipe! Have a wonderful Thanksgiving with your Family🎃🥧🍷🙋🏼♀️