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Low FODMAP Pumpkin soup

Low FODMAP pumpkin soup
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A  Low FODMAP Pumpkin soup is an answer for me when I don’t have other ideas of what to have for lunch. Either for when I am at home or when I need a ready meal for heating up in the microwave in work the next day.

Also, I can always be assured that my daughter will eat it and I will be delighted , too!

If you like, you can have this Low FODMAP Pumpkin soup served with a Low FODMAP, gluten free bread croutons on top. 

I hope that you and your family, especially the young ones, will like that, too!

 

Low FODMAP pumpkin soup
Low FODMAP pumpkin soup

Ingredients for a Low FODMAP Pumpkin soup:

1 kg Japanese Pumpkin
4 carrots (244 g)
100 g parsnips
50 g leek green leaves, green part only
200 g potato, peeled
100 ml 2% lactose free milk
salt, pepper to taste
1 tsp. fresh thyme
nutmeg, pinch
 
4 tbsp. fresh parsley, for garnish
 

Instructions for 6 servings of a Low FODMAP Pumpkin soup:

 
Peel the pumpkin as well as carrots, parsnip and potato.
 
Chop all of the vegetables.
 
Put all vegetables in a pot in a following order: carrots and parsnip first, then potato and  pumpkin, because they cook quicker.
 
Simmer the vegetables in a large pot with water, spices, thyme and nutmeg, for 30-45 minutes until all of the vegetables are tender.
 
Blend until desired consistency. Add milk and blend or mix again. I like it smooth.
Serve the Low FODMAP Pumpkin soup with fresh parsley on top or, if you like, with a Low FODMAP, gluten free homemade bread croutons.
 
 

Nutritional Facts for 1 serving:

 
117 kcal
26.7 g Carbs
3.6 g Protein
0.8 g Fat
 
 
For more low FODMAP soup recipes, please go to: Soup recipes
 
 

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