Spiced Pumpkin Soup

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

Recipe Tips

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

Makes: 4-6 servings
Free of: gluten and all top allergens

Instructions

  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.