Gluten Free Mexican Dinner Party Menu Part 1 – Gluten-Free Dairy, Free Mexican Pumpkin Soup Recipe

One of the great joys of cooking comes from the sharing. I love to cook for people. I love everything about it. The planning, the shopping, the preparation and of course the eating together. OK, not really crazy about doing dishes but that’s even more of a reason to cook – someone else may feel obligated to wash up!

Gluten free folks who feed themselves quite well sometimes feel challenged when it comes to having people over for dinner who may not be gluten free. I know that for years I would prepare glutenized food for guests who ate in my home.

I don’t really know why. Did I think that the food I ate was not good enough for them? Did I think that they would somehow be short changed because of the lack of gluten? Whatever the reason, I made a decision some time ago that I would no longer compromise my way of eating. Not only does cooking food with gluten in a gluten free kitchen risk cross contamination, but the idea that others would miss the gluten somehow invalidated my way of life.

I have decided to create completely gluten-free meals that are company worthy and share them in this blog. I will do individual posts for each recipe.

Anyone who reads my blog probably has realized that I love Mexican food so my first attempt is a healthy, gluten-free Mexican dinner; complete from soup to dessert.

This is a full dinner for 6 people. Obviously any recipe can stand alone but this did make a truly great meal!

Menu:

Mexican Pumpkin Soup
Mexico City Broil
Grilled Chili Relleno
Easy Mexican Rice
Kahlua and Cream Flan

The Mexican Pumpkin soup recipe for this meal is not only gluten-free but dairy free as well. It is creamy and delicious and makes for a great Fall lunch. Vegetarians can use vegetable stock instead of chicken and if you are not a fan of heat, leave out the red pepper flakes.

5 from 1 vote

Print Recipe

Gluten Free Dairy Free Mexican Pumpkin Soup Recipe

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main Course, Soup

Cuisine: Mexican

Servings: 6 servings

Calories: 256kcal

Author: Gluten Free & More

Ingredients

• ▢ ½ cup pumpkin seeds
• ▢ 2 tablespoons olive oil
• ▢ 1 small onion - chopped
• ▢ 2 cloves garlic - minced
• ▢ 1 can mild green chilies – rinsed and chopped
• ▢ 2 teaspoons brown sugar
• ▢ 1 teaspoon ground cumin
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon freshly ground pepper
• ▢ ¼ teaspoon red chili flakes - optional
• ▢ 1 (15 ounce) can pureed pumpkin (not pumpkin pie mixture)
• ▢ 2 cups gluten free chicken or vegetable stock
• ▢ 1 (14 ounce) can coconut milk

US Customary - Metric

Instructions

• ▢
  In a dry skillet over medium high heat toast pumpkin seeds for about 3 minutes until browned and you can smell the oils being released. Set aside.
• ▢
  In a large sauce pan heat olive oil over medium heat. Add onion and sauté until translucent - about 5 minutes. Add garlic and chopped chilies. Sauté for 2 minutes. Add brown sugar, cumin, salt, pepper and red chili flakes. Sauté for another minute and then add the pumpkin, chicken or vegetable stock and coconut milk. Stir well. Reduce heat and cook until heated through (about 5 – 10 minutes).
• ▢
  Process soup in blender in batches until smooth. Make sure you remove the center piece from the blender lid so that the soup does not explode in the blender.
• ▢
  Garnish soup with reserved pumpkin seeds.

Nutrition

Nutrition Facts

Gluten Free Dairy Free Mexican Pumpkin Soup Recipe

Amount Per Serving

Calories 256 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 13g65%

Sodium 525mg22%

Potassium 458mg13%

Carbohydrates 15g5%

Fiber 3g12%

Sugar 6g7%

Protein 4g8%

Vitamin A 11490IU230%

Vitamin C 46mg56%

Calcium 46mg5%

Iron 4.2mg23%

* Percent Daily Values are based on a 2000 calorie diet.

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