Description
Looking for a savoury lunch idea? This easy low FODMAP pumpkin soup will keep you warm all winter long!
Ingredients
Scale
- 2 tbsp unsalted butter
- 3 fresh sage leaves
- 1 cup leeks
- 1 tbsp low FODMAP flour
- 3 cups low FODMAP vegetable stock, divided
- 1 + 3/4 cups pumpkin puree
- 1/4 tsp salt
- pinch freshly ground pepper
- 2 tbsp fresh chives
Instructions
- Melt the butter in a large saucepan over medium-high heat. Add the sage leaves and leeks and let them cook for 6-8 minutes, stirring ocassionally.
- In a small bowl, whisk the flour together with 1/4 cup of vegetable stock. The add the flour mixture, the remaining vegetable stock, pumpkin, salt, and pepper to the pot.
- Bring the soup to a boil, then reduce the heat and let the soup simmer for 5 minutes. Stir the soup ocassionally so the pumpkin doesn’t stick to the bottom of the pot.
- Blend the ingredients together in a heat-proof blender or with an imerssion blender. Tip with fresh chives and serve.
Notes
Recommended low FODMAP serving – 3/4 cup per sitting.
- Prep Time: 5
- Cook Time: 20
- Category: Lunch, Appetizer
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 110
- Sugar: 4
- Sodium: 486
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 4
- Cholesterol: 10
Keywords: pumpkin soup, pumpkin soup with sage,