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Spiced Pumpkin Soup

Posted By Simon Clarke On 2012/12/06 @ 2:11 pm In Eggs,Fall,Fish,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soups,Soups,Soy,Sulphites,Tree Nuts,Wheat,Winter | No Comments

[1]Serves 4-6

Free of: Gluten and top allergens


  • 1 ⁄4 cup (60 mL) olive oil
  • 1 medium cooking pumpkin, peeled, seeded and diced
  • 1 cup (250 mL) each of carrots, onion, celery; diced
  • 1 leek, diced
  • 2 cloves garlic, minced
  • 2 tsp freshly grated or ground nutmeg*
  • 6 cups (1.5 L) vegetable stock [Look for allergen-free, GF brand]
  • Pinch salt and pepper


  1. In a large pot, heat oil over medium heat. Add pumpkin, carrots, onion, celery and leek. Cook for 5 minutes, stirring.
  2. Add garlic and nutmeg, continue to cook for 2-3 minutes on medium heat.
  3. Pour in stock and season with salt and pepper.
  4. Bring to a boil, reduce heat and simmer for 12-15 minutes.
  5. In a blender, purée soup in batches. Return to pot and season with salt and pepper.

*Note: Nutmeg is a spice derived from a seed, not a tree nut.

Recipe by Simon Clarke

See also: Curried Butternut Squash Soup [2]

First published in Allergic Living magazine.
To order that issue or to subscribe, click here [3].

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[2] Curried Butternut Squash Soup: http://allergicliving.com/index.php/2010/09/03/curried-butternut-squash-soup/

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