Thursday, October 20, 2011

Gluten Free Pumpkin Soup

More Pumpkin anyone? Flavor of the month on foodbuzz.... Pumpkin soup. I have not made it before today. As I have posted in the past, I am really allergic to raw pumpkin. It was not until last year that I discovered I could work with canned pumpkin, because it is already cooked. After chasing around an employee at sprouts, who kindly looked it up for me and told me indeed their organic canned pumpin had been cooked. It was about this time last year I discovered I could work with the ingredient. I knew I could have cooked pumpkin. It is something in the acid of the center of the pumpkin that sends me into anaphylaxis. So I just stayed clear all these years. So this past year my cooking world has opened up immensely. I am loving every minute of it. So for those of you that can actually go get a pumpkin at the store and cook it down and puree it fresh... I envy you. I am stuck using organic pumpkin puree in a can. It still tastes great, but I can only imagine how much better it would be fresh! On a good note, you can eat it year round =)

I adapted this recipe from a muse in my kitchen and you can view the original recipe here.

3 cups organic free range chicken broth
1/2 cup milk
1/2 cup whipping cream
2 cups pureed pumpkin
3 tablespoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1 cup cheddar cheese
Chopped fresh cilantro
Bring the chicken broth, milk and whipping cream to boil in heavy medium pot.
Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper.
                   Garnish each serving with cheddar cheese and cilantro and serve.

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