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.
ginger, pumpkin, scallions, soup
My Gut Feeling
| 1 kg japanese pumpkin
fresh ginger root
a pinch of salt
scallions green tops
roasted sesame seeds
a dash of olive oil
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.
To roast the sesame seeds, toast them in a dry pan over medium heat for about 5 minutes or until golden brown.