My friend, Audrey made this soup at our girl’s getaway at the cabin. It is a gluten and casein free diet recipe so this I believe meets those requirements. It is from the magazine Living Without. It is very good!!!
Pumpkin Soup
2 T Olive Oil
½ cup red onion, chopped fine
2 cooking apples, peeled and diced
2 cloves garlic, minced
½ t Cumin
2 t pealed and minced fresh ginger
1 t Curry Powder
1 (30 ounce) can pureed pumpkin or 3&1/2 cups fresh pumpkin
1 (28 ounce) can chicken broth
1 cup coconut milk
Dash of Salt
½ t crushed red pepper flakes (I didn’t use this)
1) In a large stockpot, heat oil over medium heat. Add onion and apples. Sauté until soft. Add garlic and cook for an additional 1-2 minutes.
2) In a small bowl, mix together cumin, ginger and curry powder. Add to apple mixture and cook for 1 to 2 minutes. Add pumpkin and chicken brother. Bring to a boil; then lower heat and simmer for 10 minutes. Let cool.
3) Puree in a blender or food processor in small batches until all the soup is smooth. Then return to stockpot. Add coconut milk, salt and pepper and heat through.
We use half and half for the coconut milk and garnish with sour cream. And I definitelt recommend the pepper flakes! My recipe calls for 1/4 at most, tho.