Skip to main content

Crohn's & Colitis
blogs, news & research

Blog

IBD-friendly recipe for winter: Warming Pumpkin Soup


The insoluble fibre of vegetables like pumpkin and sweet potato is generally easier to digest than soluble fibre, writes Eli Brecher.

The insoluble fibre of vegetables like pumpkin and sweet potato is generally easier to digest than soluble fibre, and each of the spices used boasts its own nutritional benefits. Turmeric carries powerful anti-inflammatory properties and cinnamon helps stabilise blood sugar levels, whilst nutmeg is known to detoxify the kidney and liver.

Ingredients:

(Serves 5)

  • 1 teaspoon coconut oil
  • 1 onion, finely chopped
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground turmeric
  • 1 sweet potato, cut into small cubes
  • 740g pumpkin/squash, cut into small cubes
  • 1-litre vegetable stock (1 teaspoon stock in boiled water)

 

Method:

  1. Melt the coconut oil in a large saucepan and sauté the onion for 5 minutes.
  2. Stir in the cinnamon, cumin and nutmeg, then add in the pumpkin and sweet potato and cook for 10 minutes until soft, stirring occasionally.
  3. Pour enough the stock into the pan to cover the vegetables, season with salt and bring to the boil.
  4. Reduce the heat and simmer for 40 minutes.
  5. Use a hand-blender to blend until smooth. Serve hot or freeze.
Posted on: June 6 2018

Leave a comment

Your email address will not be published. Required fields are marked *

No comments found.

About the author

Eli Brecher

Eli Brecher is a UK-based recipe developer, blogger, food stylist, photographer and creator of the Instagram page @cerealandpeanutbutter. She has been living with Crohn’s disease from the age of 8, and is pursuing a degree in Human Nutrition. Read more about Eli and her recipes at elibrecher.co.uk/