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!
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Ingredients:

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.)

Instructions:

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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