Ingredients:
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1 x Brumby's FODMAP Soy & Linseed Loaf
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1 pumpkin, diced
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4 Tbs olive oil
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handful rosemary
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10 cardamon pods
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1 tsp cumin
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1 tsp paprika
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1 x tsp turmeric
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1 Tsp mustard seeds
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½ x tsp ground cayenne
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1 Litre FODMAP-approved stock
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¼ cup coconut milk, ½ Tbs to serve
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Basil to serve
Method:
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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.
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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.
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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
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Step 4:
Once the Pumpkin is finished baking remove it from the oven but keep the oven hot and ready for croutons.
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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.
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Step 6:
Meanwhile, put the tray of croutons in the oven for around 12 minutes or until golden brown
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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.
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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!
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.
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.
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
Once the Pumpkin is finished baking remove it from the oven but keep the oven hot and ready for croutons.
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.
Meanwhile, put the tray of croutons in the oven for around 12 minutes or until golden brown
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.
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!
