News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free


Pumpkin Soup with Gluten Free Risoni

Pumpkin soup is my go to soup when I’m in a hurry. Just as well, as this week a friend dropped in a big bag of pumpkins she’d bought from the farm gate in country Victoria. Our neighbours appreciated a farm fresh pumpkin and the rest are heading for my soup pot.
I vary my pumpkin soup recipe depending on mood. You can add some fresh grated ginger or a little chilli to spice it up. Throw in some deveined prawns, some fresh coriander, a little coconut milk and voila - Thai inspired! This recipe is more Italian in flavour – with the addition of gluten free risoni. I use the Australian made Casalare risoni. If you can’t source GF risoni, you can use any small GF pasta, or cooked quinoa, puy lentils. etc…. 

1.2 kg pumpkin, peeled & chopped
1.2 litres gluten free stock
⅓ cup olive oil
1 onion, sliced (can be omitted if desired)
1 cup gluten free risoni
½ cup fresh parsley
½ cup pepitas, toasted
Soft goats cheese or fetta, to serve  

Heat oil in a large saucepan and saute sliced onion until tender, but not browned. Add pumpkin and stock and bring to the boil. Simmer for approx 25 minutes until pumpkin is cooked.
Puree in a blender, or push through a fine sieve and return to saucepan.
In a separate saucepan, cook risoni to manufacturer’s instructions. (I find it best to cook separately to reduce the chance of sticking to the base of the soup pot).
Strain risoni and add to the soup, season with black pepper.
If soup is too thick, add more stock or a little water to correct consistency.
To serve, gently warm soup and garnish with a sprinkle of toasted pepitas, fesh parsley and a little goats cheese or fetta.


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