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Pumpkin Soup

Pumpkin Soup [1]Serves 6

Free of: All top allergens and gluten-free.



  1. In a large pot, heat oil over high heat. Add pumpkin, carrots, celery and onion. Cook for 5 minutes, then add
    stock, bay leaf and thyme.
  2. Reduce heat to medium-low and simmer for 20 minutes or until vegetables are tender.
  3. Purée soup in a food processor and season with salt and pepper.

Serving suggestion: Accentuate the soup’s smooth flavor with a dash of ground cinnamon.

Recipe by Simon Clarke

First published in Allergic Living magazine.

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