Pumpkin soup is one of my absolute favourite meals during the winter, especially on cold Melbourne days
I’m very lucky to have a thermomix to whip these up quickly but you can easily make it with any type of blender.
I also like to add 1 cup of red lentils to the mix and 3-4 rashes of bacon. This increases the protein and the bacon adds a sweetness (I can’t think of a better word for it.) It’s something my Mum has always done and I’ve continued the tradition.
I usually make a big batch up at the time so it gives 4-6 serves – depending on how hungry everyone is! This means that the 1 cup of lentils ends up being less than 1/4 cup per serve, which is within the allowable limit of lentils according to the Monash Low FODMAP app. It’s also nice to add around a teaspoon of cumin powder, to give it an added kick of flavour.
- Curried pumpkin soup – stir in a touch of curry powder once you blitz it, add little by little
- Thai red curry – start by sautéing 2 tbsp red curry paste in 1/2 tbsp oil over medium heat. Cook for 2 minutes until really fragrant, then proceed with the recipe from step 2 onwards. You can add some coconut cream and coriander at the end as well if you like!
- Ginger– saute 1 tbsp finely chopped ginger in 1/2 tbsp oil or butter, then proceed with the recipe.
- Lightly Spiced – stir in 1/2 tsp each cumin, coriander, and smoked paprika.
- Turmeric – 1 1/2 tsp each ground turmeric, coriander, and 1/4 tsp cayenne pepper