02 Oct 2018
gluten free

Yes, it is that time of year again.  Pumpkin time! I couldn’t wait to get my hands on some sweet sugar (Pie) pumpkins. Many are familiar with the large pumpkins we see in the pumpkin patch fields.  

They are not the best choice though if you wanted to cook or bake with one. Large pumpkin flesh is more grainy and stringy.  It also contains more water than a Sugar Pumpkin.

The Sugar or Pie Pumpkin is smaller in shape and packed with a more sweeter flesh, making them the perfect choice for my Pumpkin Spice Soup.

During the fall season, I like to create new pumpkin recipes.  I make all kinds of different soups but have never made a pumpkin soup.  I started by roasting the pumpkin, until golden brown. Then I peeled off the skin and cubed the pumpkin and simmered until fully cooked. I thought it would be delicious to cream the soup into a puree.  

Gluten Free Pumpkin Spiced Soup + Croutons

<
I used simple ingredients and added my homemade pumpkin pie spice, or you can use store bought spice, as well.  I also decided to make pumpkin spice croutons, for the topping. Three Baker’s Great Seed was the bread I used. Since it is made with pumpkin seeds, it just seems so appropriate. The flavor combination is the perfect recipe for success.

Pumpkin Spice Soup Ingredients:

  • 2 TBS oil
  • 2 TBS butter
  • 1/2 cup onions, chopped
  • 1/2 cup celery, chopped
  • 3 garlic cloves, minced
  • 3 cups pumpkin, roasted (recipe below) or canned
  • 2 TBS maple syrup
  • 2 TBS grated cheese (I use Romano Cheese)
  • 1 tsp pumpkin pie spice
  • 1/2 cup coconut milk
  • 2 cups broth (I use chicken)

Additional Soup Toppings:

  • Sour Cream
  • Croutons
  • Red onion
  • Fresh Parsley
  • Pumpkin Seeds

Directions for Soup:

  1.  In med/large saucepan heat oil and butter on med/high heat.
  2.  Add onions, celery and garlic.  Cook approx. 10-15 mins.
  3.  Add all other ingredients.  Stir. Simmer for approx. 30 mins.  Puree in blender or food processor.

Pumpkin Spice Croutons:

  • 6 slices Three Bakers Great Seed Bread, cubed
  • 2 TBS butter
  • 2 TBS grated cheese (I use Romano Cheese)
  • 1 tsp pumpkin pie spice

Directions for Croutons:

  1.  Preheat oven to 350 degrees
  2.  Cube bread and add to medium size bowl
  3.  Pour melted butter over top of bread.  Add spice and grated cheese. Toss
  4.  Bake for approx. 10 mins, or until crispy.  

Pumpkin Pie Spice:

  • 6 TBS ground cinnamon
  • 4 tsp ground ginger
  • 4 tsp ground nutmeg
  • 3 tsp allspice
  • 3 tsp ground cloves

How to Roast a Pumpkin

I start with a small sweet Sugar Pumpkin (also known as a Pie Pumpkin). The pulp or flesh of a Sugar Pumpkin is meatier and less grainy or stringy than a large pumpkin.  I kick-start the cooking process, by microwaving the pumpkins. This method will allow slicing the pumpkins, more easily. Simply place in microwave whole, lining with parchment paper or microwavable safe dish.  Cook on high heat for approx. 10 mins.

Slice pumpkins in half and place on lined baking sheet,  inside faced up.  Scrap out the insides. Drizzle with olive oil and sprinkle with salt and pepper.  Flip pumpkin halves upside down, allowing oil to coat bottom of baking sheet.

Note:  If using pumpkin for sweet dishes such as pie, omit pepper.

Bake for 45 mins to 1 hour at 350 degrees.  Pumpkin will be golden brown and ready to eat.  Peel skin off, cube and store in a good sealed container.

Pumpkin can also be frozen, until ready to use.

Print Friendly, PDF & Email