Gluten-Free Pumpkin Cream Soup

About this recipe

Delight in a bowl of warm, creamy goodness with this gluten-free pumpkin cream soup. Perfect for chilly days, this recipe combines the robust flavors of pumpkin, aromatic spices, and silky coconut milk to create a soothing dish that's both flavorful and easy to prepare. Whether you're adhering to a gluten-free diet or simply seeking comfort food, this soup is sure to become a fall favorite.

Ingredients

• 1 can (15 oz) of pumpkin puree
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 4 cups of vegetable broth
• 1 cup of coconut milk
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1 tablespoon of maple syrup
• Salt and pepper to taste

Directions

1. 1

   Heat 2 tablespoons of olive oil in a large pot over medium heat.

2. 2

   Add chopped onion and minced garlic; sauté until fragrant and soft, about 3-4 minutes.

3. 3

   Stir in pumpkin puree, vegetable broth, coconut milk, cinnamon, nutmeg, and maple syrup.

4. 4

   Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.

5. 5

   Use an immersion blender to blend the soup until smooth and creamy.

6. 6

   Season with salt and pepper to taste.

7. 7

   Serve the soup hot, garnished with toasted pumpkin seeds or fresh thyme, if desired.