Gluten Free Thanksgiving Recipe: Allergen Free Casein Free Pumpkin Kabocha Soup Recipe

I love pumpkin season, and whenever pumpkins start appearing at the Farmer’s Market and grocery stores I am always tempted to bring some home with me. For me, pumpkins are like the puppies of the vegetable kingdom- I just can’t resist them! When I first started bringing pumpkins home, I didn’t quite know what to do with them. I started by making gluten-free pumpkin pies from scratch, which I enjoyed. But according to Cook’s Illustrated and other experts, apparently homemade pumpkin puree doesn’t make that much difference to the final pie, so I wondered if it was worth the effort. So, I moved on… I tried pumpkin ravioli (yummy), pumpkin lasagna (also yummy), and even grilled pumpkin. Recently, I came up with a hypo-allergenic pumpkin kabocha soup that captures the joys of the season perfectly, even if you are on a very restricted allergy diet.

I’m entering this recipe in The Whole Gang’s Gluten-free Progressive Dinner Party event as an appetizer…

Where to Stop Next
Don’t forget to stop by the rest of our blogs this week for the more of our Gluten Free Progressive Thanksgiving Dinner Party. Here’s the schedule.

Ali and Jean will be serving DRINKS on Monday, Nov. 16 at The Whole Life Nutrition Kitchen and Gluten Free Organics.

Karen, Jean and I will be serving APPETIZERS on Tuesday, Nov. 17 at Cook4Seasons, Gluten Free Organics and Book of Yum

Ali and Shirley will be serving MAIN COURSE on Wednesday, Nov. 18 at The Whole Life Nutrition Kitchen gfe-gluten free easily

Diane, Stephanie, Ali and Shauna will be serving the SIDE DISH/SALAD on Thursday, Nov. 19 at The W.H.O.L.E. Gang, A Year of Slow Cooking, The Whole Life Nutrition Kitchen and Gluten Free Girl

Karen, Jean and Ali be serving DESSERT on Friday, Nov. 20 at Cook4Seasons, The Whole Life Nutrition Kitchen and Gluten Free Organics

Dairy, Nut, soy free pumpkin kabocha soup recipe
1 small kabocha squash (Japanese pumpkin)
1 small pie pumpkin (American)
1-2 tbsp. olive oil
2 leeks, chopped
1 carrot, chopped
1 celery stick, chopped
2 cups gluten-free vegetable broth (from bullion, fresh, or carton)
3-5 cups water as needed
poultry seasoning
Heat oven to 425F. Cut kabocha and pumpkin in half and scoop out seeds. Cut once more so they are cut into fourths. Place cut side down on a large baking sheet and bake for 30 minutes, checking and turning at that point if they aren’t thoroughly baked. Put back in oven again for another 15 minutes, check. Put in for another 15 minutes if needed or leave out to cool. When cool enough to handle, remove skin and chop.

Heat olive oil in large stock pan on medium and sautee leeks. As they soften, add carrot and celery. Sautee and then add your vegetable broth. Let simmer for 10 minutes or so and then add your chopped, cooked kabocha and pumpkin. Add water to cover and let simmer for another 10 minutes or longer if desired. Add seasonings (poultry seasoning, salt, pepper, and paprika) and simmer for another ten mintues, adding any extra water you need. Taste liquid and add more seasonings if you like. When pumpkin and kabocha is thoroughly softened, blend soup with an immersion blender until you have a nice, thick, creamy consistency. Enjoy!

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8 Responses to “Gluten Free Thanksgiving Recipe: Allergen Free Casein Free Pumpkin Kabocha Soup Recipe”

  1. [...] and Gluten Free Organics.  Today I will be presenting an appetizer, along with two more from Book of Yum and Gluten Free [...]

  2. Looks delish – can’t wait to put all these together!

  3. mmm, I love pumpkin soup. I’ve never before heard of a kabocha. I’m going to look for it. This sounds heavenly!

    xoxo steph

  4. [...] Karen, Jean and Seamaiden served APPETIZERS on Tuesday, Nov. 17 at Cook4Seasons -Goat Cheese with Cumin and Mint,  Gluten Free Organics – Lemon Chili Olives and Spiced Honey Almond Nibbles and Book of Yum- Allergen Free Casein Free Pumpkin Kabocha Soup [...]

  5. [...] Jean and I are on APPETIZERS Tuesday, Nov. 17th at Book of Yum,  Gluten Free Organics, and [...]

  6. You all have done such a wonderful job with this progressive dinner! I’m so impressed with all the recipes. This soup of yours looks amazing and I love the mix of pumpkin and kabocha. I’m definitely trying this one. I’m getting all these ingredients in my CSA box each week. Perfect timing!
    Happy Thanksgiving!

  7. [...] Appetizers:  Goat Cheese with Cumin and Mint, Lemon Chili Olives and Spiced Honey Almond Nibbles and Allergen Free Casein Free Pumpkin Kabocha Soup [...]

  8. I love the idea of the rice RIGHT there with the soup yet not in it—very pretty and also tasty. :D

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