Pumpkin soup – gluten free, wheat free, milk free, Low Fodmap

During the 1970’s when I was growing up – (you now have some idea of my age!) a pumpkin in the UK was a rare thing! We usually used swede to make our Halloween lanterns and cooking with pumpkins was unknown around our small Lancashire town. They are now widely available and relatively cheap but I have added some swede to remind me of times past. We also had lots of fun around the 31st October but no trick or treats for us! Just dressing up in Halloween costumes and a local party with parkin, toffee apples and parched peas (a very local delicacy with lots of malt vinegar added) sometimes we would have a double celebration with Guy Fawkes bonfire night being 5 days later than Halloween. See another recipe for this time of year here:



Half a small pumpkin

Half a small Swede

Garlic infused oil

1 teaspoon of coriander Seeds

2 cm of ginger grated

1/2 teaspoon of asafoetida

1 litre of water (you can add more if needed)

1/2 teaspoon Chilli powder*


Add the oil to a pan and add the spices to release the flavour of the spice.

Cut the swede and pumpkin into small pieces add to the pan with the water and cook in the water till soft.

Blend the mix to a smooth soup

*If you tolerate chilli add it – you can omit it if needed.

DSCF2435 (3)

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I am a state registered dietitian. My speciality is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and multiple food intolerances. I have had lots of experience in other areas of dietetics and I wished to start this blog to spread the word about evidence based dietary treatments and dispel much of the quackery that is common with these diseases. All information on this site is of a general nature and is based on UK based treatments and guidelines. Please see your healthcare practitioner should you need more country specific information.

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