Serves 4
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.
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.
Nutritional Analysis:
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.
Photo: Shutterstock/My Lit’l Eye
Source URL: https://www.glutenfreeliving.com/recipes/soups-stews/simple-pumpkin-soup/
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