While it may be in the 90s here in Los Angeles, I’m still rocking the fall spirit. And seasonal spirit is expressed nowhere better than in the food we eat. It’s pumpkin season, alright! I’ve got four large gourds sitting on my front stoop, and a variety of smaller pumpkins all around the house. I’m also thinking about all the lovely things we can make with pumpkin. (for example, that nice looking Pumpkin Pie Smoothie from last week’s Allergy-Friendly Friday roundup!)
The following recipe is a hearty allergy-friendly gluten-free take on pumpkin soup. I’ve added sunflower seed butter for extra protein, making it more of a complete meal than just the starter that soup usually gets billed as. The cool coconut milk yogurt is the perfect finish to this lovely rich orange soup, and chives or green onions seal the deal. I hope you enjoy this nutritional powerhouse of a soup as much as my son Monte and I did. Halve the recipe if you don’t want extra to freeze (I always do). What are you doing with pumpkin these days? Please share below.
Pumpkin Sunbutter Soup
- 4 Tablespoons canola oil
- 4 cups pumpkin puree
- 2 cups sweet potato puree
- 1 cup smooth Sunbutter
- 6 cups chicken broth (Kitchen Basics is Allergy-Friendly)
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- large pinch of cayenne pepper
- 2 (6 ounce) containers So Delicious plain coconut milk yogurt
- snipped chives or green onions, green and white parts
- more coconut milk yogurt for serving
- Heat canola oil in large heavy pot over medium heat. Add pumpkin puree, sweet potato puree, and Sunbutter. Stir until smooth.
- Add chicken broth, freshly ground pepper, salt, and a big pinch of cayenne pepper. Bring to a simmer, reduce heat to medium-low, and simmer about 20 minutes, stirring often. Stir in 2 containers of coconut milk yogurt, mixing until smooth. Remove from heat.
- Serve hot, garnished with a dollop of coconut milk yogurt, and sprinkling of chives.
Pumpkin Sunbutter Soup © 2011 by Cybele Pascal