Pumpkin, Tomato and Basil Soup
Prep time
Cook time
Total time
Tasty and quick soup for the family. It is dairy free, gluten free and low FODMAP.
Serves: 4
  • ¼ Kent pumpkin, peeled and diced
  • 4 vine ripened tomatoes
  • 5-6 large, fresh basil leaves
  • 4 tsp garlic infused olive oil
  • 2 tbsp rice bran oil
  • Salt and pepper for seasoning to taste
  • Optional: croutons -
  1. Heat a pan and add oils
  2. Fry the pumpkin in the oil to get some nice caramelised brown edges
  3. Add the tomato and 2 cups of water
  4. Add the basil and seasoning
  5. Simmer for 20 minutes
  6. Mash or puree the soup to your desired consistency
  7. Optional: top with Orgran croutons with sea salt (made with quinoa)
Recipe by Play With Food at https://www.playwithfood.com.au/pumpkin-tomato-and-basil-soup/