Pumpkin & chickpea soup
INGREDIENTS
1kg pumpkin, Japanese/Kabocha (eat freely on the low fodmap diet). Butternut pumpkin is unsuitable for this recipe becase it contains oligos-GOS and mannitol.
4 cups low fodmap vegetable. We used certified low fodmap vegetable stock from San Elk.
2 tablespoons garlic infused olive oil
2 x spring onions, greens only
1 tbsp cumin, ground
1 tbsp Dijon mustard (low fodmap serving size is 1 tbsp or 23g)
1 tbsp maple syrup (low fodmap serving size is 2 tbsp or 50g)
168g canned chickpeas, drained and rinsed thoroughly. Low fodmap serving size is ¼ cup or 42g per meal)
½ cup basil, chopped
METHOD
Preheat oven to 180. Cut the pumpkin into large wedges and bake for 40 minutes or until soft. Add to a food processor with 1.5 cups of stock.
Heat oil in a saucepan, add spring onions and cumin for 2 minutes until sizzling. Add the mustard and maple syrup, along with the pumpkin puree. Simmer for 5 minutes. Don’t have the heat too high or it will spit and make a mess!
Stir through the chickpeas and basil. Heat through. Season with cracked black pepper.
Serve with crunchy sourdough bread.