Gluten-Free Pumpkin Soup with Apple Croutons

By mamapig

Here’s a delightful way to start a holiday meal, an elegant first course that will wow your guests. Serve in pretty bowls or hollowed-out, cooked mini-pumpkins. Garnish with Apple Croutons and a dollop of dairy-free yogurt.

Ingredients

• 2 Tbsp. olive oil
• 1 lg leek, trimmed, chopped and rinsed
• thoroughly
• 1 Tbsp. minced fresh garlic
• 2 Tbsp. minced fresh ginger
• 2 tsp. ground cinnamon
• 2 (15 oz) cans pure pumpkin puree
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 cup gluten-free chicken stock
• 2 cup apple juice
• 1/2 cup unflavored yogurt or dairy-free unflavored yogurt, more for garnish
• Apple Croutons, for garnish
• Gluten-Free Apple Croutons
• MAKES 16 SLICES
• 2 apples, such as Granny Smith or McIntosh, cored
• 1/3 cup firmly packed light brown sugar

Preparation

Step 1

1. Set a medium saucepan over medium heat. Heat the olive oil. Sauté the leek until soft and cooked down. Add the garlic and ginger and sauté 1 minute. Add the cinnamon and sauté briefly, about 30 seconds, or just until it gives off its fragrance. Add pumpkin, salt, pepper, chicken stock and apple juice. Bring to a boil. Reduce to a simmer and cook the soup for 15 minutes, covered.

2. Remove soup from heat and process with an immersion blender (or in batches in a blender) until smooth. Season with additional salt and pepper, to taste. Stir in ½ cup yogurt until combined.

3. Divide soup evenly among 8 bowls. Garnish each with 2 Apple Croutons and a dollop of yogurt. Serve warm.

Gluten-Free Apple Croutons

1. Preheat oven to 300°F. Line a baking sheet with parchment paper.

2. Cut apples into 8 slices. Spread slices in one layer over prepared baking sheet and sprinkle evenly with brown sugar.

3. Place on middle rack of preheated oven and bake 20 minutes or until golden. Transfer immediately to a rack to cool.