Snuggle up with a bowl of this creamy, Gluten Free Pumpkin Soup that’s as cozy as your favorite sweater. Packed with flavor, this easy recipe is ideal for brisk evenings or wowing guests without breaking a sweat!
Gluten Free Pumpkin Soup: Lazy, Cozy, and Delicious
Let me guess—you’re craving something warm, creamy, and pumpkin-y, but the last thing you want to do is hack open a squash and spend an hour fighting with its stubborn orange flesh. Lucky for you, canned pumpkin is here to save the day! We’ve whipped up the easiest pumpkin soup recipe ever, using pantry staples and just a dash of magic. (Okay, it’s cinnamon and nutmeg, but close enough.)
This Gluten Free Pumpkin Soup is like a cozy hug from fall itself. Imagine curling up in your favorite sweater while sipping this creamy, spiced goodness. This gluten free pumpkin soup recipe is for anyone who wants maximum flavor with minimum effort—and zero gluten.
Pair it with some Gluten Free Sourdough, Gluten Free Focaccia, a delcious (and super easy) Trader Joe’s Gluten Free Garlic Mushroom Flatbread or just slurp it straight from the bowl like the glorious adult you are. Either way, you’ve got comfort in a bowl ready in 10 minutes flat.
Pro Tips:
Toss some toasted pumpkin seeds on top if you're serving it to guests—because looking fancy is half the battle.
Use coconut milk for creaminess, but if you’re feeling rebellious, go full-fat dairy.
So grab that can opener, my friend. Pumpkin soup glory awaits you. Here’s how we’re going to pull it off:
Ingredients:
1 can (15 oz) pumpkin purée – not the pie filling unless you like surprises.
3 cups water or milk – pick your potion; go milk for creamy or water for lighter.
2 packets Herb Ox chicken bouillon (or veggie) – gluten-free, please, because sneaky gluten lurks everywhere.
1/2 cup cream or coconut milk – for that lush, velvety finish.
1 tsp ground cinnamon – because we’re here for the spice vibes.
1/2 tsp ground nutmeg – not too much or it’ll take over.
1/4 tsp ground ginger – makes you feel fancy and festive.
1 tbsp olive oil (or butter if you’re feeling rogue) – it’s your soup adventure.
Salt and pepper to taste – we’re civilized, after all.
Pumpkin seeds for garnish – optional, but they make you look like a pro.
Instructions:
Start by heating it up. In a medium pot, warm up the olive oil over medium heat. Or use butter if you’re feeling rebellious. Either way, let’s get things sizzling.
Add the pumpkin purée. Pour in the pumpkin and give it a stir. Let it warm up and fill the air with cozy autumn vibes.
Create the broth. Dissolve those bouillon packets in 3 cups of hot water (or milk if you’re feeling decadent). Pour that liquid magic into the pot with the pumpkin and give it a good stir.
Spice things up. Time to bring the flavor! Toss in the cinnamon, nutmeg, and ginger. Stir it all up like you’re a Michelin-star chef, taking a moment to appreciate the autumnal aroma that’ll make you wish for a rainy day. Add a bit of salt and pepper, just because you’re fancy like that.
Make it creamy. Now for the best bit: pour in the cream or coconut milk. Give it a taste, purely for quality control,then let the whole thing simmer for 10-15 minutes. Feel free to taste test (again) just to make sure you’re getting it right.
Blend if you fancy. If you like a silky-smooth soup, grab an immersion blender and blend until velvety. Or leave it chunky—whatever floats your boat. This soup respects your boundaries.
Garnish like a pro. For the finishing touch, sprinkle on some toasted pumpkin seeds if you’re feeling fancy. And if you’re going full Gordon Ramsay, add a drizzle of coconut milk or olive oil for that chef’s kiss look.
Top it off with crunchy pumpkin seeds and a drizzle of coconut milk for that gourmet touch, and you’ve got a bowl of pure autumnal bliss. Whether you're serving it up for friends or sneaking spoonfuls straight from the pot, this soup is guaranteed to bring all the cozy feels so cuddle up and enjoy!
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