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Pumpkin & Bacon Soup

Ingredients

  • 1 kg Pumpkin (diced)
  • ¼ tsp Asafoetida
  • ½ tsp Sage
  • ¼ tsp Chilli flakes
  • 60 ml Lactose-free cream
  • 500 ml Vegetable stock (low FODMAP)
  • 100 g Pancetta (cubed)

Instructions

  • Heat a little oil in a saucepan then add the pumpkin to soften for 5 minutes.
  • Add the asafoetida, sage and chilli flakes, stir and pour in the stock.
  • Simmer for a further 10 minutes or until the pumpkin has softened.
  • While the soup simmers, toast the pumpkin seeds in a pan for a few minutes.
  • Stir in the lactose-free cream.
  • Blend the soup until smooth in a food processor or by using a hand blender.
  • Fry pancetta and sprinkle into the soup, and serve with a topping of pumpkin seeds.