Kerry Withoos, Accredited Practising Dietitian


Roasted Pumpkin & Chestnut Soup

Recipes > vegetarian

This 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.


  • 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


  • 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.