Roasted Pumpkin & Chestnut Soup
Recipes > Smaller MealsThis low fodmap, low fat soup is a delicious and thick soup that can be an accompaniment to a protein or a stand alone light meal. Chestnut puree is readily available from gourmet delis.
Ingredients
- 2kg pumpkin, peeled, cut into 2cm pieces
- 2 tablespoons olive oil
- 2 cups chestnut puree [available gourmet delis]
- 8 cups onion and garlic free stock
- 1 cup low fat lactose free milk or rice milk
- Salt, pepper to taste
Method
- Preheat oven to 180. Place pumpkin pieces on baking tray and drizzle with olive oil. Bake in pre-heated oven, turning occasionally, for 30 to 40 minutes or until cooked and browned.
- Add pureed chestnuts, pumpkin, stock to large stockpot. Simmer over medium-low heat uncovered for 15 to 20 minutes stirring occasionally. Remove from heat and add milk and puree with blender until even in texture.