Spicy Gluten Free Pumpkin Soup

Total Time: 35 minutes
Yield: 6 servings
Gluten Free
Wheat Free
Lactose Free
Casein Free
Egg Free

This spicy gluten free pumpkin soup is what I did with the pumpkin I had leftover from making pumpkin cookies. I actually used a combination of pumpkin and cooked butternut squash to equal 15 ounces. It has a fantastic spicy sweet flavor, and I dipped my pumpkin cookies in it. Yum.



  1. Heat the oil in a large pot. Add the onion and garlic, and cook over medium heat until the onion is soft, about 5 minutes.
  2. Add the mustard, turmeric, ginger, cumin, cinnamon, cayenne, and salt. Cook over medium heat for 2 minutes, stirring constantly.
  3. Whisk in the chicken stock, pumpkin, maple syrup, and lemon juice. Simmer for 15 minutes.
  4. Stir in the coconut milk, then puree the soup in a blender in 2 or 3 batches until very smooth. (I skipped the blending myself.) Return it to the pot and heat over medium heat until hot, about 10 minutes. Do not boil.
  5. Serve with a sprinkling of cilantro.
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