Made this lactose-free, and it's delicious! I substituted the heavy cream with 1/2 cup almond milk, 1 T cornstarch, 1/2 T flour. Next time, I'll make it with 1/2 cup lactose-free milk + cornstarch/flour mixture to help cut the heat a little bit and enjoy it more. Very good :-)
Since I don't own an immersion blender, I mixed the milk, cornstarch, and flour in my blender, then added the soup a little bit at a time to puree the whole batch. I'm reading the reviews about sauteing the garlic and onion--wish I'd done that too! Overall, great recipe for leftover pumpkin puree!
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Made this lactose-free, and it's delicious! I substituted the heavy cream with 1/2 cup almond...