FODMAP Roasted Pumpkin Soup w/ Crispy Rosemary and Sea Salt Croutons - Brumby's Bakery

FODMAP Roasted Pumpkin Soup w/ Crispy Rosemary and Sea Salt Croutons

Time:

45 mins

Serves:

6

Difficulty:

Medium

Ingredients:

  • 1 x Brumby's FODMAP Soy & Linseed Loaf

  • 1 pumpkin, diced

  • 4 Tbs olive oil

  • handful rosemary

  • 10 cardamon pods

  • 1 tsp cumin

  • 1 tsp paprika

  • 1 x tsp turmeric

  • 1 Tsp mustard seeds

  • ½ x tsp ground cayenne

  • 1 Litre FODMAP-approved stock

  • ¼ cup coconut milk, ½ Tbs to serve

  • Basil to serve

Method:

  • Step 1:

    Pre Heat oven to 180 Degrees, then layer diced pumpkin on a sheeted baking tray and cover with 2 Tbs olive oil and salt and bake for 30 minutes.

  • Step 2:

    While the pumpkin is cooking create the spice mix, the cardamon pods will need to be ground, either buy the cardamoms pre-ground or remove the shell and ground the seeds in a pestle and mortar, then add the rest of the spices and set aside.

  • Step 3:

    Cube your loaf into 2cm cubes and layer on a second sheeted baking tray, cover with 1 Tbs olive oil and rosemary and set aside

  • Step 4:

    Once the Pumpkin is finished baking remove it from the oven but keep the oven hot and ready for croutons.

  • Step 5:

    In a large pot, Over Medium heat add 1 tbs olive oil and then add the spice mix until fragrant (about 20 seconds), add your pumpkin, stock and coconut cream and let simmer for 15 minutes.

  • Step 6:

    Meanwhile, put the tray of croutons in the oven for around 12 minutes or until golden brown

  • Step 7:

    Remove the pumpkin from the heat and use and hand blender and blend until creamy. You can also use a blender, just make sure to not over blend as you want it to remain thick.

  • Step 8:

    Scoop the soup into a bowl, then remove the croutons from the oven and sprinkle over the top, drizzle with ½ tbs coconut cream and garnish with fresh basil and serve!