Fall recipes in the Spring! Gluten Free

I know it is April but I'm in the mood for pumpkin.  So Sunday  I made pumpkin bread and Monday I made my pumpkin soup.  Here are the recipes.



Pumpkin Veggie soup  Gluten Free

Serves: 8-10?  HUGE batch of soup!

• 1 large onion, coarsely chopped
• 3-5 stalks celery, sliced
• 3 carrots, sliced
• 4 cloves garlic, chopped
• ½ head cabbage chopped
• 6 cups chicken stock
• 1-2 cups pumpkin
• 1-2 teaspoons cinnamon
• 1-2 teaspoons nutmeg
• 1 teaspoon ginger
• 1 tsp salt
• ½ tsp pepper
• 1+ tsp cumin
• 15 oz can diced tomatoes

Add the onion, celery, carrots, garlic, and a little broth in order as you chop them.   Add cinnamon, nutmeg, salt, pepper, cumin and stir.  Add cabbage, broth and optional tomatoes then cover for 20 minutes.  Add pumpkin (canned or frozen is fine)   Bring to a boil and reduce to high simmer.  Cover and cook 15-30 minutes until carrots and cabbage are tender.

Pumpkin Bread

• 1 1/2 cup buckwheat flour  (you can just use 2 cubs and leave out rice flour)
• 1/2 cup brown rice flour (I use Arrowhead Mills)
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 teaspoon fresh ginger
• 1 cup sugar (you can use brown sugar)
• 3/4 cup butter, melted
• 2 eggs
• 2 cups fresh pumpkin (or canned if fresh is unavailable) 

* as always, confirm all your ingredients are gluten-free

Preheat the oven to 350'F

Mix the first set of ingredients in a bowl.  

Combine the sugar and the melted butter, add the eggs and pumpkin in a second bowl.

Fold the dry ingredients into the second bowl, and blend.  

Pour into an 8x8 baking dish, and bake for 40 min, or a bread pan for about an hour, or until a knife comes out clean from the middle.