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.

What do you need (for 3-4 bowls of soup)

This recipe is based on this recipe by My Food Story

For the spice 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 coconut milk
• 750 ml stock (use a low FODMAP stock cube)
• 400 g pumpkin, in cubes
• 1 tbsp fish sauce (leave this out to make the recipe vegan)
• 150 g oyster mushrooms
• 1 tbsp brown sugar
• A pinch of salt
• 150 g gluten-free noodles (I used gluten-free soba noodles, but you can also use rice noodles)
• Fresh basil
• Unsalted peanuts

How to make the low FODMAP pumpkin noodle soup

1. 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.
2. 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.
3. 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.
4. Scrub the oyster mushrooms clean, cut them into pieces and add them together with the sugar and a pinch of salt to the soup.
5. Bring the soup to a boil and leave to boil for about 10 minutes.
6. Boil the noodles according to the instruction on the package. Drain them and rinse them with cold water, so they don’t stick.
7. Add, after 10 minutes of cooking, the rest of the stock and the coconut milk. Leave the soup to boil for another 5 minutes.
8. 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.
9. Serve the soup with some extra basil and chopped peanuts.

Enjoy! 

Will you let me know if you make my low FODMAP pumpkin noodle soup? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.

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Low FODMAP Pumpkin noodle soup

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★★★★★

5 from 1 reviews

• Author: Karlijn
• Total Time: 40 mins
• Servings: 3 1x

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Description

A low FODMAP pumpkin noodle soup with a homemade spice paste, coconut milk and oyster mushrooms. Low FODMAP, gluten-free, lactose-free and vegan.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Scrub the oyster mushrooms clean, cut them into pieces and add them together with the sugar and a pinch of salt to the soup.
5. Bring the soup to a boil and leave to boil for about 10 minutes.
6. Boil the noodles according to the instruction on the package. Drain them and rinse them with cold water, so they don’t stick.
7. Add, after 10 minutes of cooking, the rest of the stock and the coconut milk. Leave the soup to boil for another 5 minutes.
8. 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.
9. Serve the soup with some extra basil and chopped peanuts.

• Prep Time: 40 mins