This low FODMAP soup is smooth, creamy and a little bit spicy! You CAN have pumpkin on the low FODMAP diet!
Low FODMAP Serving Size Info: Makes about 6 cups (1.4 L); serving size 1 cup (240 ml)
Add water and soup base and whisk together well. Alternatively you can use 3 cups (720 ml) of either our Low FODMAP Chicken Stock or Vegebtable Broth. Then whisk in canned pumpkin, brown sugar and salt. Bring to a simmer and cook for about 10 minutes, whisking occasionally. Cool slightly, add half and half, if using and then purée in blender until super smooth. Taste, add pepper and adjust salt, if desired. Soup is ready to serve; reheat if needed. You can thin it down a little more, if you like, with water, more half-and half or chicken or vegetable stock. If you want to make it a bit fancy, stir together a little lactose-free sour cream and drizzle on top an/or sprinkle on a few toasted pepitas. Soup can also be cooled and then refrigerated in an airtight container for up to 4 days.