So I promised my husband we would detox a bit in the new year. I suspect this will last until I start experimenting with gluten-free fried chicken, or he realizes the sun doesn’t rise and set on quinoa and kale. But in the meantime, I went back to an old favorite recipe of white bean and chive cakes that I totally stole from Tasty Yummies, and whipped up some gluten-free pumpkin soup that was de-freaking-licious. White bean and chive cakes alongside — or crumbled into — this gluten-free pumpkin soup is really a treat. You can even make this recipe vegetarian by using vegetable stock instead of chicken stock if you lean that way. Which we don’t. But it’s cool if that’s how you roll. No judgment.

Either way, make sure your stock is gluten-free because some isn’t. Although why you gotta’ throw gluten into chicken or vegetable stock is beyond me. It’s like these people are doing it out of spite. Wheat jerks.

I’ve been a big fan of roasting pumpkins this season and doing what I will with the flesh. The best part of roasting your own pumpkin instead of buying a puree or chunks is that you can also throw some olive oil, paprika, salt, and pepper onto the seeds and get this –

Addictive. Yet healthy! Hoo-rah. Also, they’re lovely on a salad or atop of this super duper healthy pumpkin soup. Adds a kick, if you will. Since you gave up blow for 2012, you’re going to need something to perk you up. Why not paprika roasted pumpkin seeds? I mean, why not?

Gluten-Free Pumpkin Soup

adapted from Food.com

Prep time: 15 minutes Cook time: 1 hour for roasted pumpkin, plus 30 minutes for soup

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 small to medium pumpkin roasted
1 carrot, chopped
3 sprigs fresh rosemary
4 cups gluten-free chicken stock or 4 cups vegetable stock
3 bay leaves
1 cup skim milk powder
Feta cheese (optional)
Freshly ground pepper

1. Let roasted pumpkin cool, and scoop out the flesh and chop into cubes.

2. In a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes.

3. Add pumpkin, carrot and rosemary and cook, stirring for 2-3 minutes.

4. Add stock and bay leaves.

5. Bring to the boil, cover and simmer for 12-15 minutes until vegetables are tender.

6. Remove any rosemary stalks and bay leaves.

7. Place a third of the soup in the blender with a third of the skim milk powder and puree.

8. Pour into a large bowl.

9. Repeat with the remaining soup and milk powder and pour the whole lot back into the saucepan, heat through and serve with a dollop of feta and a sprinkling of pepper. Roasted pumpkin seeds optional, but recommended.

Makes: 8 servings