Soup

Gluten-Free Round Up…Seasonal Pumpkin Recipes

gluten-free-pumpkin-recipesFall is here and that means pumpkins are starting to appear on your neighbor’s door step and in grocery stores, which is the universal signal to start carving and cooking pumpkin. Why is it most of us tend to cook with pumpkin only around Halloween and Thanksgiving?  Pumpkin is loaded with vitamin A, fiber and it is low in calories, so we should find ways to work it into our diet throughout the year.

Pumpkin is very versatile to cook with, so it can be used in both sweet and savory recipes.  This Examiner did a little research for gluten-free pumpkin recipes and was amazed at all of the drool-worthy recipes we found.  Listed below are just a fraction of the gluten-free pumpkin recipes available online.

What is your favorite way to cook with pumpkin?


Pumpkin – General Recipes

Gluten-Free Sausage Stew That Satisfies

This nutritious, richly flavored stew with rice, peas and vegetables is easy to make and so tasty, it will be a favorite of the whole family.

Ingredients
  • 1 pound roll fresh sausage (found with the breakfast meats)
  • ½ onion, chopped
  • ½ pound dried green peas
  • 1 cup dry brown rice
  • 6 cups water
  • 1 cup sliced carrots
  • 2 stalks celery, chopped
  • 1 dried bay leaf
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 fresh sage leaves, minced or ½ teaspoon dried sage

 

Equipment

Heavy, deep pot with lid.

Process

Remove plastic covering from sausage roll and discard. Add sausage to a heavy pot, breaking it up with a fork.  Fry over medium heat 5 minutes, stirring with the fork or spatula until lightly browned.  Add onions and cook until nicely browned, being careful not to burn them.  Good stew needs good browning for rich flavor.

Add peas, rice, water, bay leaf, carrots, celery, salt and pepper.  Bring to boil, stirring, then lower heat to simmer.  Cover and cook 45 minutes, or until peas are soft.  Adjust water to desired consistency. Serves 4.

Gluten-Free Savory Shrimp Soup

This wonderful, complex soup is rich in taste and nutrients. The delicious aroma will entice the family straight to your kitchen table. Provides potassium, calcium, zinc, vitamin A, vitamin C, niacin, riboflavin, and folic acid.

Ingredients
  • 2 tablespoons olive oil
  • 2 cups sliced fresh mushrooms
  • 1 cup thinly sliced Vidalia onions
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup tomato sauce like Hunts®
  • 2 ½ cups water
  • 1 dry bay leaf
  • 2 tablespoons chopped fresh parsley
  • 20 large shrimp, peeled and rinsed
  • ½ fresh lemon, juiced
  • 1/8 teaspoon saffron dissolved in ¼ cup water
  • 1 tablespoon butter or substitute
  • 1 1/3 cup hot, cooked rice
Equipment

Large pot.

Process

Heat oil in large pot over medium heat.  Add mushrooms, garlic and onions.  Saute vegetables until golden, about 5 minutes.  Add tomato sauce, water, bay leaf, parsley, salt and pepper.  Cook for 10 minutes.  Do not boil. 

Add raw shrimp.  Cook 5 minutes.  Stir in lemon juice, saffron water and butter.

To serve, place 1/3 cup rice into each bowl, then ladle soup over it.  Makes 4 servings.  

Gluten-Free Seafood Soup Supreme

Truly, this is a fragrant, delicious soup that is easy to make in about a half hour. Turns leftover rice into a highly nutritious, good-for-the-digestion meal.

Ingredients
  • 3 tablespoons olive oil
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/4 cup sliced onions
  • 3 frozen fish fillets (3 oz. each), such as whitefish
  • 24 large frozen cleaned shrimp with tails, rinsed
  • 4 cups water
  • 1 tablespoon rice vinegar
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1 can chopped clams and broth
  • 1/8 teaspoon saffron threads
  • about 1/2 cup cooked rice for each serving

 

Equipment

Large pot with lid.

Process

Add the oil, onion, carrots, and celery to the pot. Saute vegetables until soft and just golden, about 5 minutes. Add the water, bay leaf, basil, pepper and vinegar. Bring to low boil then add the whole fish fillets (they will fall apart) and shrimp. Turn down heat and simmer for 10 minutes. Add the clams and their broth. Meanwhile, take out a few spoons of hot broth and add to the empty clam can then stir in the saffron to dissolve the threads. Stir this mixture into the soup. Cook 10 more minutes. 

Place hot rice in each bowl then ladle the soup over it and serve.

Makes 5 to 6 bowls, depending on size. 

Quick and Easy Gluten-Free Cioppino Recipe

I have lived in Northern California for over a decade and I have never made cioppino until last week. I have no idea why; maybe it seemed intimidating, even to me! After having it at a friend’s house over the holidays and seeing how simple it was, I knew it was time for me to tackle it.

The recipe she used was this one from Giada de Laurentiis which was delicious, of course, but one thing she (my friend, not Giada) complained about was the availability (and cost) of the fish stock. Since I often make seafood risotto with chicken stock, I was curious if I could pull it off for cioppino as well.

After making it last weekend for some friends, the results were unanimous; the chicken stock not only made the broth lighter but it was less salty. I decided to use the juice from the canned clams to add some extra flavor. With the exception of the halibut and the crab (it’s high season for Dungeness right now), the other fish was frozen (shrimp and scallops) or from a Read More »

Raw Energy Soup

Energy Soup, copyright 2013, gfcelebration.com, All rights reserved

When most of you land on our website, your have come to expect yet another gluten free dish, ideally in a baked version. Don’t worry, we are still developing gluten free recipes and plan on doing so for some time to come. However, in our own home, we also prepare many raw food dishes as well. We especially enjoy the many Read More »

Recipe for Gluten Free Cream of Chicken Soup

There are a lot of recipes out there that call for cream of chicken soup. This is not a happy thing for people who cannot have this creamy delight due to Celiac Disease or gluten intolerance. Here is a great recipe for Gluten Free Cream of Chicken Soup. Hopefully this will take a little of the stress out of weeding through the cans and cannots in your recipe box.

Cream of Chicken Soup. Source: kconnors/morguefile

Gluten Free Cream of Chicken Soup

  • 1 cup milk
  • 1 Tbs. butter or margarine
  • 2 Tbs. cornstarch
  • 1 cube chicken bullion (gluten-free!) Read More »

Warm Up with some Gluten Free Butternut Squash Soup

What better way to spend those wintry days than curled up with a delicious bowl of Gluten-free Butternut Squash Soup?

This recipe, courtesy of Emeril Lagasse, has a twist on the traditional Butternut Squash soup by adding in peanut oil and jalapeno.  While this soup may not be the lightest fare, it’s sure to warm you up and fill you up on those cool fall evenings.

The recipe below is easy to make and takes about 40 minutes. Read More »

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