Pumpkin Chili Soup

Ingredients

1 large butternut pumpkin or 2 smaller ones
1/6 bunch of parsley
1 red chili (This makes it quite hot - don't add the chili if this is for people who have a low tolerance for hot food, or if there is a mild tolerance use half of the chili.)
1/2 bunch of spring onion (green tops only for low FODMAP)
Dash of oil (you could use garlic infused olive oil)
500 ml of chicken or vegetable stock - I used Sue Shepherd's low FODMAP stock.  (Obviously, use vegetable stock if you are making this vegetarian/vegan.
1 cup of almond milk (you could use coconut or soy if you need it nut free)
1/4 teaspoon paprika
2 pinches of salt - optional

 Method
Wash all veggies
Put the parsley, chili and spring onion in the bellini and blitz for 20 seconds starting on speed 5 and going up to speed 7.
Peel and chop up the pumpkin into small cubes.
Add the pumpkin, stock, oil, paprika, salt and almond milk.

Cook on speed 1 at 100 degrees for 30 minutes
Using a tea-towel on top of the lid to prevent any blow out slowly increase the speed from 3-6 - but wait until it has cooled somewhat so you don't accidentally get 2-3 degree burns!  Alternatively, leave this step out, and just let it take it's time to break the pumpkin up by stirring.
Cook again on speed 3 at 90 degrees for another 10-30 minutes with the clear top out to allow it to reduce.

Very yummy.  If you need to keep protein up add some cooked chicken to the soup when you serve it.

Serve with hot multi-grain toast.