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5 from 2 votes

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 Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Lunch
Cuisine: Low Fodmap
Keyword: ginger, pumpkin, scallions, soup
Servings: 8 people

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.