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Pumpkin and Ginger Soup
Immune-boosting low fodmap pumpkin and ginger soup. The ginger, scallions and roasted sesame seeds blend with the pumpkin to create a combo of superfoods for the Fall.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Lunch
Cuisine:
Low Fodmap
Keyword:
ginger, pumpkin, scallions, soup
Servings:
8
people
Author:
My Gut Feeling
Ingredients
2
lb
| 1 kg japanese pumpkin
1 small
2
tbsp
fresh ginger root
grated
a pinch of salt
1
cup
scallions green tops
sliced
2
tbsp
roasted sesame seeds
freshly crushed
a dash of olive oil
extra virgin
Instructions
In a large saucepan add the seedless pumpkin cut into chunks and pour in water until it's covered.
Bring to a gentle boil and cook over a medium high heat for 25 minutes, until pumpkin is mushy.
Add the fresh ginger and the salt and purée the soup with a hand blender or in a food processor.
Stir in the scallions, cover and simmer for 5 minutes.
Just before serving, stir in the olive oil and the roasted sesame seeds.
Notes
To roast the sesame seeds, toast them in a dry pan over medium heat for about 5 minutes or until golden brown.