Low FODMAP Pumpkin noodle soup
I love noodles and curries and in the autumn and winter months, I also love eating a warm soup now and then. In this recipe, I combine all of these together.
A soup with pumpkin, a delicious spices mix and noodles. This combination makes a creamy noodle soup with a lot of spices. One bowl of soup is filling enough for a light dinner!
I made my own spice mix, an improvised version of the spice mix that I made for the chicken tikka masala recipe on my blog. If you want you can double or triple the ingredients for the spice mix and freeze a part of it for later use.Print
A low FODMAP pumpkin noodle soup with a homemade spice paste, coconut milk and oyster mushrooms. Low FODMAP, gluten-free, lactose-free and vegan.
For the spices mix
- 2 tbsp tandoori spices (make sure no low FODMAP ingredients have been added. The mix that I used contained: paprika, cilantro, salt, cumin, pepper, ginger, chilli, cinnamon and laurel)
- 1/2 tbsp fresh ginger
- 1/2 tsp turmeric
- 1/2 tsp ground cloves
- 1/4 tsp cayenne pepper
- A small handful of fresh cilantro
- A splash of lemon juice
- One stalk of spring onion
For the soup
- 200 ml (6.7 oz) coconut milk
- 750 ml (3.2 cups) stock (use a low FODMAP stock cube)
- 400 g (14.1) oz pumpkin in cubes
- 1 tsp fish sauce (leave this out to make the recipe vegan)
- 150 g (5.3 oz) oyster mushrooms
- 1 tbsp brown sugar
- 150 g (5.3 oz) gluten-free noodles
- Fresh basil
- Unsalted peanuts
This recipe is based on this recipe by My Food Story
- Cut the ginger, cilantro and spring onion into very small pieces. Put those together with all the spices and a splash of lemon juice in a bowl. Make this into a paste using a hand blender.
- Boil the pumpkin cubes in a pan with boiling water for 10 minutes. Drain them well and use a hand mixer to make a pumpkin puree.
- Heat some oil in a soup pan and add the spice paste. Fry this for two minutes while you stir now and then. Add the pumpkin puree, fish sauce and 600 ml stock.
- Scrub the oyster mushrooms clean, cut them into pieces and add them together with the sugar and a pinch of salt to the soup.
- Bring the soup to a boil and leave to boil for about 10 minutes.
- Boil the noodles according to the instruction on the package. Drain them and rinse them with cold water, so they don’t stick.
- Add, after 10 minutes of cooking, the rest of the stock and the coconut milk. Leave the soup to boil for another 5 minutes.
- Add some fresh basil and the noodles to the soup and stir together. Turn off the heat and leave the soup to rest for 5 minutes with the lid on the pan.
- Serve the soup with some extra basil and chopped peanuts.
- Prep Time: 40 min
- Category: Soup
- Method: Boiling
- Cuisine: International
Keywords: soup, noodles, pumpkin, FODMAP, glutenfree
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.