With winter now approaching us, a delicious warming soup is bound to be cooking in many kitchens. The base to many soups starts with onions however this can be easily avoided to produce a low FODMAP soup. Soup is also a cheap alternative, and I’m sure anyone with a food intolerance could do with saving a few pennies from time to time! We all know how expensive specialised products are!
After a lovely Easter long weekend spent in the sun, it suddenly turned very wintery. This combined with my abundance of pumpkin (still!) meant that I was on the path to whipping up this dish. Pumpkin soup is really versatile and can be flavoured many different ways. I decided to go with a curried flavour this time with the help of some curry powder from ‘No Worries Curries‘. I came across No Worries Curries a few years ago at the Melbourne Food & Wine Show. The lady who I spoke to was fantastic and totally understood where I was coming from as she was fructose intolerant too. Since, I have used many of their curry powders, there are lots in the range that are gluten free too! And if you can’t get your hands on No Worries Curries, of course you could use any type of suitable curry powder as a substitute.
1/2 a large Queensland Blue pumpkin (skin removed)
3 potatoes (peeled)
4 cups onion free stock (or you can use water, just add some extra salt)
2 tbsp No Worries Curries – Massaman Curry powder
1 cup coconut milk
Salt & Pepper
1. Preheat the oven to 200°C and chop the pumpkin, carrot and potato into large cubes, placing in a large baking dish with a splash of olive oil and a good pinch of salt and pepper. Roast these vegetables for 45 minutes or until tender.
2. Once the vegetables are tender, transfer from the oven to a large saucepan and add the stock and curry powder. Bring this to the boil and then simmer for 15 minutes to allow further flavour to develop.
3. Using a stick blender, puree the soup until very smooth and then add the coconut milk. Blend further until well combined, adding salt and pepper to taste.