Recipe: Pumpkin and potato soup

Ingredients

• 1/4 Jap Pumpkin (peeled and chopped into chunky pieces)
• 2 potatoes (chopped into cubes)
• approx. 2 cups chicken stock (or you can use a stock cube and water)
• onion infused oil
• 2 tablespoons butter (approx. but optional)
• Chopped chives
• ¼ cup lactose free yoghurt
• 1 ½ cups lactose free milk (depending on consistency and thickness preferred)
• Freshly grated nutmeg
• Pepper
• chopped fresh parsley for garnish
• 3 rashers short rindless chopped bacon (lightly fry or grill till crispy)
• Salt may be added as optional depending on preferred taste. Ensure you taste before adding salt especially if using stock.

Method

• Place pumpkin, potatoes and stock (or water and chicken stock cube) into saucepan
• Cook until stock comes to the boil and reduce heat to slowly cook the pumpkin and potato.
• Once cooked and both pumpkin and potato are soft and tender, remove from heat and using a hand blender, blend until you reach a smooth consistency without any lumps.
• Return to low heat and add garlic infused oil, butter (optional), milk, yoghurt, pepper, nutmeg. Cook until heated through. Note that depending on consistency preferred you may need to add more or less milk.
• Whilst soup is heating, crisp up the bacon (or prepare in advance) and wash and chop parsley.
• Serve soup with crispy bacon and parsley sprinkled on top.

The soup can be served with Low Fodmap or gluten free bread croutons or simply toasted. I had gluten free olive bread toasted and it tasted great. Enjoy.