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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This dairy free, gluten free pumpkin ginger soup with coconut milk hits the spot. I decided I had to make something pumpkin today after making pumpkin pies from my gluten free cookbook (The Gluten-Free Almond Flour Cookbook) and finding myself with a bunch of leftover roasted pumpkin. Of course soup was the easiest thing to make after making one too many pumpkin pies for family and friends. /pumpkin-ginger-soup/ Ingredients:
3 cups pumpkin puree |
2 cups chicken stock |
3/4 cup coconut milk |
1/4 teaspoon astraya liquid stevia |
2 tablespoons lemon juice, fresh squeezed |
1 tablespoon ginger, minced |
Directions:
1. 1. In a vita-mix, combine pumpkin, chicken stock and coconut milk and process on high until smooth.
2. 2. Blend in stevia, lemon juice and ginger.
3. 3. Place mixture in a pot and bring to a boil then reduce to a simmer and cook for 5 minutes.
4. 4. Serve.
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