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Spiced Pumpkin Soup

Spiced-Pumpkin-Soup [1]By Simon Clarke

Serves 4-6

Free of: Gluten and top allergens



  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].