In a large pan heat the olive oil and then add carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the garlic oil. When all have nicely softened, pour over 1litre/1¾ pints of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin.

Using a variety of pumpkins  gives the stew a more complex flavour. You want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes.

When the stew is almost ready, add the chopped parsley and chives.

To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety.

Serve the stew in bowls, finishing each helping off with a cooling spoonful of lactose free cream.

Recipe from Good Food magazine


2 tbsp olive oil

1 carrot, chopped

1 stick celery, chopped

3 sprigs rosemary

2 bay leaves

1 tbsp garlic infused oil

400g green beans

1.2litres/2pints 2fl oz vegetable stock

600g/1lb 5oz assorted pumpkin (total chopped weight)

small bunch parsley, chopped

1 tbsp chopped chives

2 tbsp red wine vinegar

4 tbsp lactose free cream

Low FODMAP Recipe

Pumpkin stew

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