The original recipe is delicious without any changes. It has a rich, warm flavor... a great comfort food for a brisk fall day or cold winter day. To make this gluten free, substitute corn starch for the flour, and make sure the broth is gluten free. To use fresh pumpkin instead of canned, gut and cut a 3 lb sugar pumpkin into 1" x 2" chunks, drizzle with veg oil, and toss to coat. Roast 15 minutes in a grill pan, on the grill. Cool and peel the skin off. Add the chunks instead of canned pumpkin, and use a stick blender (mine is a kitchen aid and it worked great) to puree the soup.
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The original recipe is delicious without any changes. It has a rich, warm flavor... a great...