Description
A delicious and healthy low FODMAP roasted pumpkin soup. It contains only vegetables, but it is a super creamy soup. Gluten-free, dairy-free, and vegan.
Ingredients
Scale
- 1 round orange pumpkin (no butternut pumpkin)*
- 2 stock cubes (check the ingredient list to make sure they are low FODMAP)
- 1 liter (4 cups) water
- 1 tsp smoked paprika powder
- ½ tsp cayenne pepper
- 1/2 tsp salt
Instructions
- Pre-heat the oven to 200 degrees Celcius (390 F).
- Clean the pumpkin, cut it into pieces and remove the seeds.
- Put the pieces of pumpkin onto a baking sheet covered with baking parchment and bake the pumpkin in the oven for 30 minutes. Turn the pieces of pumpkin over after 15 minutes of baking.
- Pour the water and the stock cubes into a large pan. Put the pan on the stove.
- Add the pieces of pumpkin and leave the soup to simmer for 10 minutes. You don’t need to do this that long because the pumpkin has already softened in the oven.
- Use a hand blender to puree the soup into a smooth mixture.
- Add paprika powder, cayenne pepper, and salt and stir through. Leave the soup to heat through for a few more minutes.
Notes
*I use Hokkaido pumpkin without problems, but this type of pumpkin has not been tested. If you are still in the elimination phase, I would advise using Japanese or Kabocha pumpkin. This is the only type of pumpkin that has been tested on FODMAPs and is low FODMAP.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Soup
- Method: Boiling
- Cuisine: International