Pumpkin Soup (GF)

Pumpkin Soup Gluten Free

This time of year I get so impatient for the arrival of spring so I can thaw out from winter. Just when I thought we were done with winter here in Kelowna, mother nature gave us another massive dump of snow. I’m not exactly complaining because I do love to snowboard so I can appreciate more snow at the ski hill. But since we’re still not out of the clear for cold snowy weather here, I thought it was time to make a batch of pumpkin soup which has been keeping me warm all winter long.

Pumpkin Soup

This pumpkin soup is so simple and requires only four, yes FOUR, ingredients: butternut squash, an onion, a few carrots, and chicken stock. It is so simple to make I swear you will have no desire to buy the ready made stuff from the store again. If you can peel a carrot you can make this soup, trust me!

Easy Pumpkin Soup

Easy Pumpkin Soup

 

Here’s what you need to get things started:

   2 medium butternut squash

   2-3 carrots

   1 medium onion

   900 ml of chicken stock

Preheat your oven to 400°F (205°C)

 

 

Peel the butternut squash and remove the pulp from the inside. Use a spoon to scrape the pulp and seeds out. TIP: If you want to keep the seeds to roast for a little snack separate the seeds from the pulp and set aside. Peel the carrots. Remove the skin of the onion. Cut the butternut squash, carrots and onion into pieces that are roughly the same size.

Line a baking tray with parchment paper and spread the veggies on the tray. Drizzle with olive oil and season with salt, toss together in the tray to coat all the veggies. Bake in the oven for about 50 minutes or until the edges of some of the squash pieces begin to brown.

Roasted Pumpkin

At this point, if you have an immersion blender pop all the contents of the baking tray in a large pot on the stove. If you’re like me and have a typical kitchen blender fill the jug with about half the contents of the baking tray and about half the chicken stock. (I usually have to do two batches of veggies and stock using my blender). Once everything is blended and in the pot on the stove I usually add about 1 cup of water to loosen the soup up a little. Leave this to simmer for a few minutes, most of the flavour will have developed in the oven already.

Serve this with a dollop of sour cream or a few croutons if you wish.

Easy Pumpkin Soup

 

Let me know if you give this recipe a try in the comments below!

Enjoy & until next time,

Meaghan X Splendid Spoonfuls

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