Gluten Free Apple Pumpkin Soup

It’s winter and it’s cold. I’m feeling discouraged from canned, store bought soup. Yes, they are convenient but where is the flavour?

I’m craving a hearty and tasty, and also soothing soup. Pumpkin comes to my mind.

Ingredients

1 can Pure Pumpkin

3 tablespoons unsalted butter

1 small cooking onion, chopped finely

4 small apples (I had Royal Gala on hand)

1/2 teaspoon Epicure Caesar dressing mix

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/8 teaspoon cayenne pepper (you can add more if you want spicer)

Freshly Ground pepper (to taste)

1 tablespoon packed brown sugar

4 1/2 tablespoons Epicure Vegetable Broth mix plus 3 cups water

1 cup Apple Cider

3 tablespoons Epicure Coconut Curry Seasoning Mix

1/2 cup whipping cream

Directions

In a large pot, melt butter and sauté onions over medium heat.

Add the diced Apple, spices, brown sugar, salt and pepper. Cook for 5 minutes.

Add in the pumpkin, vegetable broth and apple cider. Mix well. Bring to a boil then let cook for 20minutes on lower heat. Stir regularity.

Then add whipping cream. Stir well. Keep on low heat for another 10 minutes then serve!

Enjoy!

* if you want a more smooth soup you can always use a blender after it is all cooked. It’s not overly chunky if you choose not to blender the soup and I like the chunks of apple and onion throughout *

Ice Cream Cake ~ Gluten Free

We miss Dairy Queen Ice Cream Cakes. So for my husband’s birthday I attempted to make the best copy cat cake.

I started out by reviewing many recipes online. Then meshed then all together.

You will need:

Chocolate ice cream – one large package

Vanilla ice cream – one large package

Epicure Chocolate fudge mix

Kinnikinnick chocolate sandwich creme cookies (crumbled)

Icing For decorating

I used a 9 inch cake pan and lined it with cellophane (to make removal of slices easier later).

I then packed the carton of chocolate ice cream to the bottom of the pan.

Spreading the fudge

I whipped up the Epicure Chocolate Fudge and let it cool before I spread it over the chocolate ice cream. I then let the cake set another 30 minutes before putting the cookie crumble layer on.

Setting the cookie crumble

I couldn’t find gluten free cookie crumble, so I bought a package of Kinnikinnick chocolate creme filled cookies. I then crushed them to make the crumble.

Then put the cake back in freezer for 30 minutes to set.

Add the vanilla layer of ice cream next.

Put back in freezer to set while making icing.

Decorated

Enjoy!

We really liked it! Hope you do too!