Here’s a gut-friendly pumpkin soup that’s rich, creamy and sure to warm you up. It uses low fodmap ingredients such as Japanese pumpkin and San Elk vegetable stock - delicious!

The chickpeas are a good source of fibre as well as protein.

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.

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