Pumpkin Soup
Make approximately 4 portions (dairy, egg, gluten, peanuts, nuts, sesame, soy and wheat free)
For dairy free option (replace the milk by coconut, rice or soya milk and substitute the parmesan cheese by a dairy free cheese)
Ingredients
2 tablespoon of olive oil
4 cups of diced peeled pumpkin
1 onion cut in cubes
3 medium size of diced peeled potato
3 cups of chicken broth
2 cups of milk
Salt and pepper (optional)
Grated Parmesan
cheese
1. In a large soup pot, heat olive oil over medium heat. Add onion, potatoes and pumpkin and stir for few minutes.
2. Add chicken broth and salt and pepper, and bring to a simmer over medium heat, during about 20-25 minutes.
3. Using an immersion blender, puree soup. Stir in milk, and heat until soup steams. Serve soup topped with grated Parmesan cheese.
Source:
Mallergies
