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–+ servings
Low Fodmap Carrot Pumpkin Ginger Soup

Low Fodmap Carrot, Pumpkin & Ginger Soup

5 from 1 vote
A vacation-inspired, autumnal soup with some tang.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 (as a side dish)
Course: Side Dish, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 12-oz can canned carrots
  • 1/2 12-oz can canned pumpkin
  • 1-2 tbsp FINELY minced ginger
  • 1/2 12-oz can light coconut milk, lightly shaken to evenly disperse contents
  • 6 oz almond milk (or the rest of the coconut milk if more Sorbitol is tolerated)
  • 8 tbsp maple syrup
  • 3/4 tsp salt
  • 1/2 tsp white or black pepper
  • 1 tsp olive oil
  • 4 tbsp pepitas

Method
 

  1. Cook carrots on the stove top. Remove from pot and puree in food mixer or beat with whisk until smooth.
  2. Using the same pot, add 1 tsp olive oil and on low heat cook ginger for a few minutes. Do not let the ginger overcook.
  3. Add coconut milk and stir and cook on low heat for a few minutes to allow ginger flavor to disperse in the milk.
  4. Add pureed carrots, canned pumpkin, maple syrup, salt and pepper and stir. Cook for a few more minutes on low heat.
  5. Remove from heat, spoon into bowls and top with 1 tbsp of pepitas in each bowl.
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