A simple nutritious and delicious Low FODMAP Zucchini and Pumpkin soup. Perfect for cold and rainy winter nights. I like to cook mine in bulk and freeze 1-2 individual serving sizes ready to pull out whenever I need


  • 500g Jap pumpkin, skin removed and diced into small cubes 
  • 2 medium zucchinis, diced  
  • Garlic infused olive oil 
  • 3-4x spring onion green tops, sliced 
  • 1 heaped tbs pureed ginger 
  • Pepper, to taste 
  • 1L low FODMAP vegetable stock (i.e. Massel) 



  1. In a large saucepot, add a small drizzle of garlic olive oil. 2
  2. Add diced pumpkin and zucchini. Continue to saute until vegetables are browned on the outside.
  3.  Add ginger, spring onion green tops, vegetable stock and pepper to the pot. Cover and boil for 25-30 minutes, or until vegetables are very tender.  
  4. Remove lid and allow to cool slightly before puréeing soup with a Bamix or Vitamix/blender until smooth.