Low FODMAP Pumpkin Soup
Looking for a savoury lunch idea? This easy low FODMAP pumpkin soup will keep you warm all winter long!
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer, Lunch
- Cuisine: American
Ingredients
- 2 tbsp unsalted butter
- 3 fresh sage leaves
- 1 cup leeks
- 1 tbsp low FODMAP flour
- 3 cups low FODMAP vegetable stock, divided
- 1 + 3/4 cups pumpkin puree
- 1/4 tsp salt
- pinch freshly ground pepper
- 2 tbsp fresh chives
Instructions
- Melt the butter in a large saucepan over medium-high heat. Add the sage leaves and leeks and let them cook for 6-8 minutes, stirring ocassionally.
- In a small bowl, whisk the flour together with 1/4 cup of vegetable stock. The add the flour mixture, the remaining vegetable stock, pumpkin, salt, and pepper to the pot.
- Bring the soup to a boil, then reduce the heat and let the soup simmer for 5 minutes. Stir the soup ocassionally so the pumpkin doesn’t stick to the bottom of the pot.
- Blend the ingredients together in a heat-proof blender or with an imerssion blender. Tip with fresh chives and serve.
Notes
Recommended low FODMAP serving – 3/4 cup per sitting.
Find it online: https://www.fodmapformula.com/low-fodmap-pumpkin-soup/