1 tbsp vegetable oil

50g lactose free butter

150g maple-cured bacon, cut into small pieces

½ pumpkin, peeled, deseeded and cut into medium chunks (you need about 500g pumpkin flesh)

1l chicken stock

100ml lactose free double cream

3 tbsp pumpkin seeds, toasted

maple syrup, for drizzling

Serves - 6


In a large, heavy-bottomed pan, heat the oil with 25g lactose free butter. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat.

Then increase the heat to medium, add the pumpkin and stock and season.

Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft.

Pour in the lactose free cream, bring to the boil again and remove from the heat.

Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner).

Strain through a fine sieve, check the seasoning and set aside.

Melt the remaining lactose free butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins.

Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe - Pumpkin & bacon soup