For those of you with sensitive tummies I guarantee that this Ginger & Pumpkin Soup recipe will hit the spot! ⁣If you’re currently following a low FODMAP diet to manage IBS, it’s likely you’ve noticed that many high-fibre foods are also high in FODMAPs. This is very problematic considering that up to 70% of IBS sufferers display dysbiosis — an abnormal gut microbiota (e.g. imbalance of bacteria living in your large bowel). This is why I recommend to my patients that they incorporate low FODMAP prebiotic (a type of fibre that feeds your gut bugs) rich foods daily. Which can be as simple as adding a can of brown lentils to your soup, having 2 kiwis per day, or adding oats and chia seeds to your breakfast. ⁣

Pumpkin, Lentil and Ginger Soup | Serves 4⁣

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Ingredients⁣

2 carrots, diced ⁣

1 1/2 cups leek leaves ⁣

2 tbsp garlic infused EVOO ⁣

1/2 tbsp regular EVOO

1/2 Japanese pumpkin (do not use butternut - it contains mannitol & GOS which may trigger symptoms) ⁣

1 L vegetable stock (use Massel or Fodmapped brands) ⁣

1 can brown lentils, drained & rinsed thoroughly ⁣

Large nob ginger⁣

1 tsp cinnamon ⁣

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Directions⁣

1. Cut pumpkin and roast at 180 Celsius with regular EVOO and cinnamon until soft and golden. ⁣

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2. Sauté carrot, leek leaves and ginger (leave in large thumb sized pieces) with garlic infused EVOO on a medium heat until soft.

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3. Add stock and cooked pumpkin to pot and simmer on medium heat for 10 minutes.

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4. Take off heat, remove ginger and blend until smooth, then add canned lentils and simmer again on medium heat for 5 minutes.