Pumpkin & Vegetable Soup

A winter warmer soup that is packed full of vegetables and rich in flavour from the sweetness of Japanese pumpkin. I love that soup can be a one pot effortless meal. All you need to do is chop, throw a few things in a pot and let it sit for a little while. This soup is an easy one to make whether on a weeknight or a weekend for lunches over the next few days. It can easily be frozen and is great if you’re looking to use a few leftover vegetables that have been sitting in the fridge for a bit. 

Serves: 4 people
Prep time: 10 mins
Cook time: 30 mins

Ingredients:

250g Japanese pumpkin
1 large potato peeled
1 medium carrot peeled 
1 medium stalk celery 
1 common tomato
1 tbsp butter
¼ cup leek (green parts only)
1 litre liquid vegetable stock
salt and pepper 

Method:

1. Roughly chop all the vegetables into large pieces. 

2. In a large pot on medium heat add butter and leek for 1 minute. 

3. Add in all the vegetables and cook for 5 minutes until fragrant. Season with salt and pepper.

4. Pour in liquid stock and bring to the boil. Once boiling, turn down to a simmer. Cook for 25 minutes until all vegetables are nice and tender and liquid has reduced by a third. 

5. Allow soup to cool slightly for 5 minutes before blending together with a stick mixer. 

6. Serve with your favourite low FODMAP bread and fresh thyme.  

Unsure why this recipe uses only the green parts of a leek? The white part or bulb of leeks contain high amounts of oligosaccharides and fructans, but the green part does not. This is also true for other alliums like spring onion. The good news is that the green parts of these vegetables still provide enormous flavour. We’ve got a whole article with tips and tricks like this to help you create flavour on the low FODMAP diet.