Easy Pumpkin Soup (Gluten Free + Dairy Free Option)
I love pumpkin! Especially our locally grown pumpkin in Trinidad. I’m not exactly sure what exact species is, but it is by far my favorite in texture and flavour. Just last week, I got a pesticide free, homegrown 17 pound pumpkin from my childhood home in Fyzabad. So you could just imagine I’ve been making pumpkin everything. Pumpkin Muffins, Pumpkin Puree, Pumpkin Loaf, Callaloo loaded with pumpkin and one of my favourites naturally Gluten Free Pumpkin soup.
Naturally Gluten Free this pumpkin soup is quick easy and a delightfully meal at the end of a long day or when it’s rainy outside and you just need to curl up with a bowl of soup. And you can make it dairy free too!
What do you need for this Gluten Free Pumpkin Soup?
Pumpkin of course. But if you can’t find Caribbean Pumpkin depending on where you are, kabocha squash is a great alternative to use when creating this soup.
Cream or No Cream
Part of what makes pumpkin soup so silly and creamy is the addition of cream at the end of the soup. I like to use heavy cream, but you can use evaporated milk or even coconut cream to create a dairy free version.
We use homemade chicken stock as the base for our soup, but if you want to make it 100% vegetarian simply use vegetable stock instead.
We like to add some cardamon to our pumpkin soup which gives a nice depth and different flavor, but you can simply leave this out.
Once you’ve gathered your ingredients, it’s time to make this delicious and Easy Gluten Free Pumpkin Soup