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