Pumpkin + A Hint of Sage low fodmap diet soup 500g

STOVE TOP

Open the pouch and pour into a medium saucepan. Heat over med/high heat, giving it a regular stir until warmed to your liking – be sure not to allow the soup to boil. Pour into a bowl and enjoy!

MICROWAVE

Open the pouch and pour into a microwave-safe container. Cover and heat on high for 2-3mins or until heated through. Remove carefully and stir to ensure it has warmed evenly, pour into a bowl and enjoy!

(Note: Instructions based on 1000W microwave. Appliances vary considerably so please adjust cooking times accordingly. Use care as the container and contents will be hot.)

Enjoy this meal, it has been tested to be low in FODMAPs per serve when cooked and served as instructed.

Water, Roasted Pumpkin (37%), Carrot, Celery, Corn Starch, Salt, Yeast Extracts, Glucose, Canola Oil, Sage (0.04%), Black Pepper, Spices

None declared

SAVOURY PUMPKIN MUFFINS

Serves 12

INGREDIENTS

1 cup (250mL) FODMAPPED Roasted Pumpkin + a Hint of Sage Soup
3 cups gluten free self-raising flour
1/2 tsp celery salt
1 tsp gluten free baking powder
1/2 tsp smoked paprika
1/2 cup stuffed green green olives, chopped
2 eggs
2 tbsp olive oil
1 - 1 1/2 cups sparkling mineral water
Dried polenta to line tin
Sunflower seeds to garnish

METHOD

Preheat oven to 170C.
Grease muffin tins and sprinkle lightly with dried polenta to coat all sides.
In a large mixing bowl combine the flour, celery salt, baking powder, smoked paprika and olives. Mix well.
In a jug whisk together the eggs, olive oil and FODMAPPED Roasted Pumpkin + a Hint of Sage Soup until well combined.
Make a well in the centre of the dry ingredients and pour in the pumpkin soup mixture. Combine, gradually adding the mineral water until mixture is a soft dropping consistency.
Spoon the mixture into the prepared muffins tins, filling about three quarters full. Sprinkle surface with sunflower seeds.
Bake muffins for 18-20 minutes until lightly golden.
Cool on a wire rack and serve warm with soup or salad.

NOTES

Muffins are delicious spread with lactose free cream cheese.
Stuffed olives maybe replaced with chopped semi-dried tomatoes, cubed chorizo sausage or goats cheese.
This recipe can also be made into two small loaves (12 x 7cm).