FODMAP-friendly pumpkin soup (vegan) - George Eats

Ingredients

• 1.5 kg piece of Kent or Japanese pumpkin (weighed after peeling) ((see notes for FODMAP update))
• 60ml (3 tablespoons)* olive oil
• 20 g peeled and chopped ginger
• 1/2 - 1 teaspoon asafoetida powder (optional (mimics garlic and onion flavour))
• pinch of salt, to your tastes
• freshly cracked black pepper, to your tastes
• pinch of cinnamon (optional)
• pinch of chilli flakes (I used Aleppo (optional) )
• 750-1000ml (3-4 cups)* low FODMAP stock (add more if you add beans or like a thinner soup)
• 2 tablespoons* peanut butter ((optional))
• 250g canned chickpeas or butter beans (see notes)
• 1-2 starchy or all rounder potatoes, if you like a thicker soup
• 1 batch garlic infused oil, for drizzling (see notes)