500g pumpkin, peeled and cut into chunks
300g carrots, peeled and cut into chunks
3 tbsp olive oil
2 stalks celery, finely chopped
1l low FODMAP vegetable stock
100ml lactose free cream, plus extra to serve
Grated Parmesan to serve (optional)
Heat oven to 220C/200C fan/ gas 7 and put the pumpkin and carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
Roast the veg in the oven for 25-30 mins or until caramelised and tender.
Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry the celery over a medium-low heat for about 5 mins until softened.
Add the vegetable stock. Simmer for 5-10 mins until the celery is very soft, then set aside.
Once the roasted vegetables is done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth.
Stir in the lactose free cream, a little more seasoning and reheat until hot. Serve in bowls topped with a lactose free cream and a good grinding of black pepper.
Recipe adapted from: Good Food