Fall nights can be chilly. A nutritious, hot soup is a great way to start the evening. This recipe is made in the slow cooker and can be prepared days in advance and warmed up when you’re ready.
- 1 tablespoon olive oil
- ½ tablespoon pumpkin spice
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 teaspoons salt
- 1 apple, peeled and chopped
- 2 cups pumpkin, preferably fresh or canned
- 3 cups gluten-free vegetable broth
- 2 teaspoons sugar
- ½ cup skim milk
- ¼ cup heavy cream
Put the oil, pumpkin spice, thyme, rosemary, salt and apple in the slow cooker and heat on high for 5 minutes.
Add the remaining ingredients except the heavy cream and cook on low for at least 8 hours.
Add the cream and season to suit your taste. Pour the mixture into a pot and puree with an immersion blender. You can use a regular blender or food processor but wait for soup to cool.
Serve hot or refrigerate and heat when you are ready to serve.
Calories: 150, Carbohydrates: 16 g, Protein: 2 g, Fat: 9 g, Cholesterol: 20 mg, Sodium: 1890 mg, Fiber: 1 g
Laura Hahn, winner of Philadelphia’s 2012 NBC Next Local TV Chef competition, operates a restaurant consulting company and hosts her own cooking show on Ehow. She blogs about gluten-free food at GuiltFreeFoodieCutie.com. This is the fourth in a series of themed menus Hahn is creating for Gluten-Free Living in 2014.