^[1]Serves 4-6

Free of: Gluten and top allergens

Ingredients

• 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 (10 mL) freshly grated or ground nutmeg*
• 6 cups (1.5 L) vegetable stock [Look for allergen-free, GF brand]
• Pinch salt and pepper

Method

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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