Pumpkin Soup

Makes: 6 servings

Free of: All Top Allergens and Gluten-Free


  • 8 cups vegetable stock [Look for allergen-free, gluten-free brand]
  • 4 tbsp vegetable oil
  • 4 cups baking pumpkin, peeled and diced
  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 tbsp fresh thyme, chopped
  • 1 bay leaf
  • Salt and pepper to taste


  1. In a large pot, heat oil over high heat. Add pumpkin, carrots, celery and onion. Cook for 5 minutes, then add stock, bay leaf and thyme.
  2. Reduce heat to a medium-low and simmer for 20 minutes or until vegetables are tender.
  3. Puree soup in a food processor and season with salt and pepper.

Serving Suggestion: Accentuate the soup’s smooth flavor with a dash of ground cinnamon.

If you suspect you or a loved one has food allergies, call Allergy SA at (210) 616-0882 to schedule an appointment with a board-certified allergist. Same day appointments are available.

*Source: Simon Clarke – Allergic Living Magazine

November 16,2016 / by allergysa