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!
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
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.