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 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground mustard seed
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne
- 3/4 teaspoon salt
- 2 cups chicken stock
- 1 15-ounce can pumpkin (or use cooked pumpkin, butternut, or acorn squash)
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 cups coconut milk beverage, carton, not canned (or use soy milk, rice milk, etc.)
- 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.
- Add the mustard, turmeric, ginger, cumin, cinnamon, cayenne, and salt. Cook over medium heat for 2 minutes, stirring constantly.
- Whisk in the chicken stock, pumpkin, maple syrup, and lemon juice. Simmer for 15 minutes.
- 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.
- Serve with a sprinkling of cilantro.