By Maris Callahan
Pumpkins might be strongly associated with Halloween, but the truth is, a Thanksgiving dinner just isn’t complete without a pumpkin pie on the table.
If you eat a gluten-free diet, you might be avoiding pie this year (although there are some excellent gluten-free pie crust options). If you’re passing on the pie but still want to indulge in the warm, earthy flavors of pumpkin this year, try starting your meal with pumpkin soup.
Not only is pumpkin high in fiber and low in fat, it’s gluten-free. And it’s naturally gluten-free, so if you’re cooking for a crowd, you won’t have to make a big deal about it being any different than any other pumpkin soup that your gluten-eating guests enjoy.
Curried Pumpkin Soup with Crème Fraiche
Makes 6 servings
Pumpkin soup, with its creamy texture and warm, comforting flavor, is the perfect way to begin any Thanksgiving feast, gluten-free or not. This recipe draws exotic inspiration from curry powder and has a touch of cayenne pepper for an extra kick.
Ingredients
2 tbsp butter
1/2 medium onion, finely diced
1 tbsp fresh ginger, minced or 1 tsp ground ginger
2 tbsp curry powder
2 cups chicken or vegetable stock
2 15oz cans unsweetened pumpkin puree
1 cup reduced fat (2%) milk
Pinch cayenne pepper
Crème fraiche optional
Directions
Step 1: In a heavy-bottomed 3- or 4-quart stockpot, melt butter over medium-high heat, or until it becomes fragrant. Add onions and sauté until they become tender and just translucent. Add ginger and curry powder and stir to combine. Let cook another 2-3 minutes so that flavors can blend.
Step 2: Add pumpkin and stock, and with a sturdy whisk, stir until combined. Bring the pot to a simmer over medium-high heat. Reduce heat to low and let cook for about 20 minutes, stirring occasionally. Turn off heat, add milk and cayenne pepper, and stir until blended.
Step 3: Serve topped with crème fraiche, if desired.
More Gluten-Free Thanksgiving Side Dishes:
- Shells & Cheese with Browned Butter and Swiss Chard
- Warm Quinoa Salad with Roasted Sweet Potatoes and Sage
- Brussels Sprouts with Apples and Chestnuts
About the Author:
Maris Callahan is the author of In Good Taste, an avid self-taught home cook, and is widely knowledgeable about all things culinary. She is especially passionate about helping new cooks learn how to prepare healthy, delicious meals and snacks, even when life is busy. She believes in Ghirardelli chocolate, farmer’s markets and cooking from scratch when possible. When she is not in the kitchen working on her next recipe, Maris works as a marketing professional in Chicago and in her spare time, contributes to several websites including SheKnows.com, Diets In Review and Shape.com.
ADVERTISEMENT
Join Make: Community Today
