Ginger and Pumpkin Soup

After searching for a good recipe which is Whole30 approved, low FODMAP, and not reliant on bone broth (which I can’t make) for flavour, I gave up and decided to get a bit creative. Here’s the result of my experiment. It’ll certainly warm you up on a cold, Winter’s day with all that zing!



1/2 pumpkin

1-2  sweet potatoes

A knob of ginger (1 inch is quite generous)

1 1/2 Tbspn coconut oil

2 tsp coconut aminos

1/2 tsp each of allspice, curry powder, and ginger powder

1/4 tsp cayenne (if you’re feeling wild!)

A couple of pinches of salt

A few grinds of pepper

A few leaves of fresh basil and parsley, roughly chopped

3 Tbspn coconut milk (if your gut can handle it)

(If I wasn’t making it low FODMAP there would be onion and garlic too, finely chopped and cooked in coconut oil before adding it to the pot.)


Peel vegetables, scrape out the pumpkin seeds, and chop into even sized pieces. Place pumpkin and sweet potatoes in a pot and almost cover in water. Add everything except the fresh herbs and coconut milk. Leave to bubble away for a good amount of time until everything is soft and mushy (approx. 30-40mins). Stir occasionally to prevent it from burning on the bottom.

Place the vegetable mixture in a blender or food processor with the fresh herbs and coconut milk. Mix well. I like it to be quite thick, but you can add more coconut milk or water to achieve a consistency you enjoy.

Garnish with a basil leaf and everyone will think you’re a Masterchef.

Solo Tip:

Double this recipe and freeze it in portion-sized containers. It’s an easy just-heat-up addition to any meal.


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