Pumpkin Soup #glutenfree #glutenfreerecipes #glutenfreecooking

This creamy soup is very easy to cook. Use homemade vegetable stock when you cook this dish for a fuller and richer flavour. (See in our hints page how to make this beautiful stock from old left over vegetables and peelings.) 

Creamy Pumpkin Soup

Ingredients:

1 medium Pumpkin
2 Potatoes
1 Onion
2 Cloves of Garlic
1 teaspoon Ground Nutmeg
1/3 cup White Wine
Vegetable Stock or Water - enough to cover all ingredients.
Salt and Pepper

Method:

Peel and cut the pumpkin and potato. 
Dice onion. 
Crush or finely chop garlic.
Heat saucepan with 2 tablespoon of olive oil.
Add above ingredients, stir well for about 5 minutes.
Add white wine, then water or vegetable stock and cook until all ingredients are soft.
Add salt pepper and nutmeg to taste.  
Blend with stick blender or food processor till smooth and creamy. If too thick, add extra water or vegetable stock.
Plate up and serve with a swirl of fresh cream.

Tips: 

If  using a food processor, allow the soup to cool before processing as the soup will leak out of the processor and may mess up your kitchen. 
May be frozen for up to 3 months. 
For something different, grill or pan fry some tiger prawns and/or scallops, plate onto the middle of the soup.. 
Wow! Luxury seafood pumpkin soup!!!

Serve as a Starter or a Main!