Easy Pumpkin Soup
From Oonagh Williams of Royal Temptations Catering
You’re sure to have canned or fresh pumpkin in November, so this is a soup quickly made to have ready in the fridge.
Easy Gluten-Free Pumpkin Soup
- 2 cups – use the 15 oz can of pumpkin — just pumpkin in the ingredients
- 1 medium to large onion, peeled and quartered
- 4 medium carrots, peeled and cut into chunks
- 2 celery stalks, trimmed, washed and cut into chunks.
- ½ c rice
- 6-8 cups chicken stock – I use water plus Orrington’s stock concentrate, labeled gluten-free, about $4 for 12 oz, shelf-stable tub in my local regular grocery store.
- Freshly ground pepper
- 1 bay leaf, 1 tsp dried thyme. Check thyme doesn’t smell moldy- some does.
- Chop carrot in a food processor. Remove and put in a pressure cooker or large saucepan.
- Repeat with onion and celery
- Add pumpkin to pressure cooker or saucepan, plus rice, water, stock concentrate, pepper, bay leaf and thyme. Stir all together.
- Pressure cooker, I set 10 minutes cooking time. Stovetop pan, bring to a boil, reduce heat to simmer, cover and cook for about 20-30 minutes or until vegetables are lovely and soft. Vegetables will cook quickly when they are chopped small. Rice will thicken soup. Depending on quantity of vegetables and how tightly lid fits on regular saucepan, liquid can evaporate. Also do you like thick or thin soup.
You can add some milk if soup is too thick. Soup should be soft and creamy, so that kids don’t have to chew. I find the pumpkin taste is stronger than same recipe made with butternut squash, but hearty and warming for the cold weather.