- Serves 4
- FODMAP friendly and vegan!
Pumpkin soup is my favourite Winter warmer! This recipe is super easy and best of all, it won't hurt your FODMAP sensitive tummy!
1 KG Kent pumpkin, peeled and chopped into large cubes
1 large potato, roughly chopped
4 tablespoons of garlic infused olive oil
1 lt of Massel vegetable stock
1 tsp of ground nutmeg
1/2 tsp ground cardamom
1 tsp of salt
a good pinch of pepper
1 handful of fresh coriander, roughly chopped
125ml or 1/2 cup of cocounut cream
a handful of pepitas (pumpkin seeds) to garnish
Heat garlic oil in a large pot. Once hot, add pumpkin, potato and stock.
Add 1/2 tsp of nutmeg and 1/2 tsp of cardamom.
Bring pot to the boil and then simmer on low heat for 25 minutes.
After 25 minutes, stir in salt, pepper and another 1/2 tsp of nutmeg.
Let the soup cool for 10 minutes. Add half of the fresh coriander and purree with a hand/stick blender (this might be easier to do in 2 batches out of the pot).
Return the pot to the stove on low heat. Stir in the coconut cream and cook for 2 minutes.
Serve in bowls garnished with fresh coriander and pepitas. A bit of crusty bread to mop it all up at the end doesn't hurt either.