Creamy Pumpkin Soup
Ingredients
- 400 g Pumpkin puree
- 800 ml Chicken broth Use a low-FODMAP broth without garlic and onion
- 1 small Ginger chopped
- 1 tsp Turmeric
- 1/4 tsp Black pepper
- 30 ml Soya cream
- 1 medium Potato optional, for low residue diet
- 1 medium Carrot optional, for low residue diet
Instructions
- If using, boil potato and carrot until soft. Drain and set aside.
- Combine pumpkin puree, chicken broth, ginger, turmeric, and black pepper in a pot.
- Bring to a simmer and cook for 15 minutes.
- If using, add boiled potato and carrot to the pot.
- Blend the soup using a hand blender or regular blender until smooth.
- Stir in the soya cream and heat through.
- Serve warm.
