Pumpkin And Macadamia Soup Gluten Free Grain Free Recipes

PUMPKIN AND MACADAMIA SOUP (GLUTEN-FREE, GRAIN-FREE)

Pumpkin and Macadamia Soup (Gluten-Free, Grain-Free) image

This recipe is from "Healing Foods" by Sandra Ramacher. I didn't pay attention to the preparation time, but I guess it was about 30 minutes. I'm very slow in peeling and dicing pumpkins :) The cookbook I got it from is a SCD (Specific Carbohydrate Diet) cookbook, so the yoghurt used is special SCD yoghurt (24 hours fermented) and the chicken stock is homemade. Feel free to use any kind of yoghurt or cream and whatever chicken stock you have on hand if you're not following the SCD. Accidentally I added 1 teaspoon ground cumin, too, because I mixed it up with turmeric and it was too late to remove it when I became aware of my language confusion ;) But it turned out very nice, so I kept this addition. Enjoy!

Provided by Mia in Germany

Categories Vegetable

Time 1h

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 cup onion, chopped
3/4 cup macadamia nuts, roughly chopped
2 teaspoons fresh ginger, grated
2 garlic cloves, minced
1/2 teaspoon ground turmeric
1 cup granny smith apple, peeled, cored and diced
2 lbs butternut squash, peeled, diced
1 cup chicken stock
yoghurt, for serving
macadamia nuts, for serving

Steps:

Heat the oil in a large skillet.
Add the onion, macadamia nuts, ginger and garlic and sauté until lightly browned.
Add the turmeric (and cumin, if you use it) and stir.
Add the apple and squash.
Stir for 2-3 minutes and the add the chicken stock.
Cover and cook for 20 minutes or until squash is quite soft.
Pour all ingredients into a food processor and blend until smooth and creamy.
Serve with a large dollop of yoghurt (or cream) and whole or halved macadamia nuts.
Add a little hot water if the soup is too thick (I added some more stock).

Nutrition Facts : Calories 401.1, Fat 26.9, SaturatedFat 4.2, Cholesterol 1.8, Sodium 98.3, Carbohydrate 41.4, Fiber 8.1, Sugar 12.1, Protein 6.4

PUMPKIN SOUP (GLUTEN FREE)

Pumpkin Soup (Gluten Free) image

On a cold wintery day this is a superb soup to warm up your bones with ginger and cinnamon undertones. The original recipe for this soup was made famous by the Jerusalem Ramada Renaissance Hotel, however I added more depth to this so that it would be more suitable for a cold winter climate.

Provided by Vegetarian Hostess

Categories Vegetable

Time 55m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

2 large yellow onions, diced
1 inch fresh ginger, grated
4 tablespoons vegetable oil
7 cups water
1 (15 ounce) can , pumpkins
1 medium white potato, peeled and cubed
2 medium sweet potatoes, peeled and cubed
1/2 cup applesauce
3 tablespoons maple syrup
1 teaspoon cinnamon
1 tablespoon vegetable soup mix (Gluten Free)
1 tablespoon salt
1/4 teaspoon white pepper
1/2 cup half &half cream
pine nuts (to garnish) (optional)

Steps:

1.In a stainless steel pot under medium high flame, sauté onions in oil until golden. Then stir in ginger.
2. Add the water, pumpkin, potato, applesauce and sweet potatoes. Bring to a boil. Cover, lower heat, and simmer for about 35 minutes. Let it cool.
3. With a hand blender, puree vegetables until smooth.
4. Add soup mix, salt, cinnamon, pepper and maple syrup and continue simmering for an additional ten minutes.
5. Stir in creamer and remove from heat. Serve sprinkled with pine nuts.

Nutrition Facts : Calories 144.8, Fat 7.9, SaturatedFat 2.2, Cholesterol 7.9, Sodium 765.8, Carbohydrate 18.3, Fiber 1.8, Sugar 6.1, Protein 1.3

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