Roasted Pumpkin Sage Soup (Low-FODMAP) Print 6 LikeDislike By Nataliya Friend Growing up my mum always made an amazing pumpkin soup. Her recipe’s combination of pumpkin and sage is a classic mix, and the addition of a little bacon and Worcestershire sauce really brings it all home. I added fresh herbs from my garden for even more flavor. I file this under Top Nosh. Fair warning, while this soup appears light, it is quite filling. If you’re serving it as a starter course, keep the servings small. Like most soups, it is better the next day and it lasts in the fridge for five days, so you can divvy it up for weekday lunches. Alternatively, it also freezes well.