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.


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

Ingredients
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 or 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.

Thanks for your visit

💛💛💛