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  1. Recipes
  2. Creamy Pumpkin Soup
Dinner

Creamy Pumpkin Soup

Difficulty: Easy
Prep time: 10 minutes
Cooking time: 20 minutes
Servings: 4

Ingredients

  • 6 cups Butternut pumpkin, peeled and cubed (substitute with Kent or Japanese pumpkin for a lower FODMAP alternative)
  • 2 Medium carrots, peeled and chopped
  • 1 tbsp Garlic-infused olive oil
  • 1 tsp Dried sage leaves (or 1/4 tsp ground sage)
  • 2 1/2 cups Vegetable stock
  • 2 tbsp Maple syrup
  • 1 cup a2 Milk® Lactose Free Light
  • Salt, to taste

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Directions

  1. Peel the pumpkin, remove seeds, and cut into 3cm cubes. Peel and chop the carrots.
  2. Heat the garlic-infused olive oil in a medium-sized pot over medium heat. Add the sage and cook for 30 seconds until fragrant.
  3. Add the pumpkin, carrots, vegetable stock, maple syrup, and a pinch of salt. Stir to combine.
  4. Bring to the boil, then reduce heat and simmer for 15-20 minutes or until pumpkin and carrots are tender.
  5. Remove from heat. Add the a2 Milk® Lactose Free Light and blend with an immersion blender until smooth and creamy.
  6. Season with salt to taste. Serve warm, topped with a drizzle of olive oil and a sprinkle of sage if desired.

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