This versatile gluten free soup is easy to modify to suit tastes and available ingredients. For a thinner consistency, add more gluten free stock. Prepare it in a crockpot to free up space on the stove. It can be made three days ahead; reheat before serving.
4cupsgluten-free vegetable, chicken or beef broth
1large sweet potato, peeled and cubed
1large onion, peeled and diced
1tablespoonextra virgin olive oil
1cupvanilla yogurt or dairy-free yogurt substitute(coconut, soy, rice)
Combine pumpkin puree, broth and cubed sweet potatoes together in a large pot or crockpot.
In a large skillet over medium-high heat, sauté onion in olive oil. Add garlic when the onions become translucent.
Stir onion and garlic into the pumpkin mixture, along with yogurt and chickpeas. Add seasonings (except rosemary) and stir well. Cover and cook over medium heat until potatoes are soft.
Carefully ladle mixture into a large food processor and blend until smooth. This may require dividing the soup into smaller portions to process separately, depending on the size of your food processor bowl. Place a clean kitchen towel over the top of the food processor lid to prevent hot liquids from splashing.
Return the puréed soup to the pot and taste to determine if more spices are needed.
Serve soup hot in individual bowls. Garnish each with a light sprinkle of allspice and a sprig of rosemary.
TIP: For richer flavor, use roasted pumpkin instead of canned. To roast a pumpkin, cut a fresh, food-grade pumpkin in half and scrape out the seeds and strings. Set seeds aside to toast separately. Place halves, cut side down, in a large pan filled with ½ to 1 inch water. Bake in a preheated 375-degree oven until pumpkin is soft. Scoop pumpkin from rind. Place in a food processor and puree until smooth. Strain puree through a sieve before using.