Coconut Ginger Pumpkin Soup with Shaved Brussels Sprouts

For a soup lover like myself, I haven’t been posting as much soup recipes as I should. I wonder if it’s because it is so omnipresent in every meal that I forget how important it is. In case you’re wondering, I do eat soup everyday at lunch and dinner. I’m a soup addict and I’m on a mission to convert you 🙂

So, the challenge today was to make an out of the ordinary soup for picky eaters. And I even add some words to try and convince you to give it a try: easy, creamy, healthy, immune boosting, flavorful, and the list goes on… (vegan, low fodmap, dairy free for the sensitive eater)

I love pumpkin, ginger, coconut and brussels sprouts (not easy to love but so surprisingly tasty) so this could only be a soup made with love and care for these wonderful foods. My hope is that once you’ve tasted it you’ll love it too.

Print Recipe Pin Recipe

5 from 2 votes

Coconut Ginger Pumpkin Soup with Shaved Brussels Sprouts

Coconut Ginger Pumpkin Soup with Shaved Brussels Sprouts. An easy and comforting soup packed full of flavor and super foods. Vegan, dairy free and low fodmap.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Soup

Cuisine: Low Fodmap

Keyword: coconut, coconut milk, pumpkin

Servings: 4 portions

Author: My Gut Feeling

Ingredients

• 2 cups | 8,8oz | 250 g japanese pumpkin* seeded and cut into chunks
• 2 cups of water
• Pinch of salt
• 1/2 cup | 4,23oz | 120g canned coconut milk for cooking
• 2 tsp fresh ginger grated
• 2,64 oz | 75g brussels sprouts shaved

Instructions

• Shred the brussels sprouts whisper thin using a mandoline, or alternately, a knife. Set aside.
• Boil the water in a large sauce pan and add the pumpkin. Cook over a medium high heat for 20 minutes, until pumpkin is mushy.
• Add the fresh ginger and salt and purée the soup with a hand blender or in a food processor.
• Stir in the shaved brussels sprouts, cover and simmer for 5 minutes.
• Just before serving, stir in the coconut milk.

Notes

Amount allowed in the low FODMAP diet:
• brussels sprouts (fructans) - 1,34oz | 38g. Recipe calls for twice as much.
• coconut milk (sorbitol) - 1/4 cup. Recipe calls for twice as much.

The maximum recommended dose per meal is thus half the soup, which corresponds to 2 servings.

* Japanese pumpkin was the only one tested that is 100% green. Butternut squash has been tested too, but is limited to 1,58oz | 45g per meal.

Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!