Pumpkin and Cheddar Soup
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Did you know?
Pumpkin soup became popular in Britain during World War II as a nutritious, inexpensive way to stretch meat rations.
Method
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, minced garlic and diced carrot; sauté for 5 minutes until softened.
Stir in the diced pumpkin and pour in the gluten‑free vegetable stock; bring to a boil then reduce to a simmer for 15‑20 minutes until the pumpkin is tender.
Using an immersion blender, purée the soup until smooth (or transfer to a countertop blender in batches).
Return the soup to low heat and stir in the grated cheddar cheese until fully melted; season with salt and ground black pepper to taste.
Serve hot, optionally topping with a sprinkle of nutritional yeast or toasted pumpkin seeds.
Nutrition per serving
Approximate values, not medical advice.
