Happy Thanksgiving!! I hope that you are all enjoying a day filled with amazing gluten-free food paired with loving friends & family. I am probably in the middle of preparing our big meal as you read this. I wanted to share this amazing recipe from Jules of Jules Gluten Free for Pumpkin Soup. I was very fortunate to receive a copy of Jules brand new cookbook to review (you can read my review here) and that very cookbook includes the recipe for the Pumpkin Soup.
This soup recipe is probably one of the easiest recipes I have ever made. There are only 7 ingredients and 2 steps to follow. It doesn’t get much easier than that for a naturally gluten-free, healthy meal.
**Recipe shared with permission from Jules E. Dowler Shepard
2 cups of pumpkin puree or cooked, pureed butternut squash or cooked pureed sweet potato
1 can unsweetened coconut milk (14 oz)
1 can cannelloni or navy beans, drained & rinsed (15 oz)
2 cups vegetable broth, gluten-free
1 tsp. dried sage, crushed
1-2 TBSP Thai Yellow Curry Paste
Salt & pepper, to taste
Cracked black peppercorns to taste (as garnish)
1. In a medium saucepan combine pumpkin, coconut milk, beans, broth, and spices. Heat through.
2. Season with salt & pepper. Sprinkle with cracked peppercorns.
Serves 4. Enjoy!
***I couldn’t find yellow curry paste, so I used red.
This is the perfect meal for a cold fall or winter day and since it is so easy to make, just keep the ingredients on hand.