Sunday, September 29, 2019

Pumpkin Soup - Dairy Free














I have searched a lot of pumpkin soup
 recipes on the web and most of
 them are made adding cream or milk.
Since I am lactose intolerant,
I made my own recipe, dairy free,
 and I am sharing this delicious hearty soup.

Ingredients:

Clean pumpkin removing the seeds
 and skin, and chop up in 1 inch pieces.

7-8 cups chopped pumpkin,
1 onion chopped
4 medium size potatoes peeled and diced
2 large carrot peeled and diced
1 celery stock chopped up.
2 garlic cloves crushed and chopped
4 cups chicken or vegetable broth
salt and pepper to taste

fresh parsley to serve (optional)


Combine all the above ingredients,
except the parsley,
 in a soup pot, 
bring to a boil, reduce heat to low 
and simmer for 45 minutes uncovered.






With hand blender, puree the soup, 

Or in a food processor or blender,
 puree in small batches, (1 cup at a time).



Reheat and pour soup in bowls
 and garnish with bacon bits or parsley.

Serve with crusty bread or garlic bread.