Low FODMAP Pumpkin soup

Low FODMAP | Vegan Winter Warmer Soup

Published on October 18, 2016 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4

Winter has officially set in (she says sitting on the sun lounger in Thailand…sorry), however I can honestly say no matter how many years I’ve live in a tropical climate, Christmas is not Christmas unless it’s cold, so I am very envious of all you folk wrapping up for winter. But fear not! I pulled this recipe out the back of my archive from when I lived in England and it never failed to disappoint me in the slightest. While I’m writing this, I’m reminiscing about the cold winter nights leading up to Christmas, huddled in front of a fire, watching an old re-run on TV with a bowl of this rich hearty soup in hand; ah, Christmas time (weep).

Great For

  • Warming your cockles (as my nan would say)
  • Vegans
  • Fibre
  • Lactose intolerance
  • Lowers cholesterol

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Ingredients

  • 500g Pumpkin of your choice (if you like it sweet, try Japanese 'kobocha' pumpkin)
  • 400ml vegetable stock with no added msg, persevitives or sugar
  • 1/2 coconut milk ( substitute with 1/2 cup tofu if you prefer)
  • 1 tsp fresh grated ginger
  • 1/2 tsp ground cinnamon
  • 1/2 ground nutmeg
  • 2 cloves
  • 1 tsp Extra Virgin Olive Oil

Nutrition Info

  • 350 Calories per serve

Instructions

  1. Wash an peel the skin off the pumpkin, then chop it into 1/2 inch cubes and either steam or boil for 5 minutes.
  2. Once the pumpkin is cooked add to a blender with the vegetable stock and ginger (if you're substituting coconut milk for tofu now is the time to add it in the soup). Blend until you get a smooth consistency. After pour the mixture into a large pot and add the spices (cinnamon, nutmeg and cloves (remember to take them out when ready to serve).
  3. Let the soup simmer for 15 minutes on a low heat. Once the time's up pour one serving into a soup bowl and drizzle a little extra virgin olive oil and serve with some gluten free bread.
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