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Pumpkin Soup

5
Ingredients
8-12
Servings
40
Minutes
Try my easy variation of the classic pumpkin soup that’s perfect for staying warm in the cold winter months. Pumpkin soup is a light and hearty meal that can be served for lunch, dinner, or as an accompaniment to any meal for the whole family (kids included!). It’s also a simple way to get your little one to eat their vegetables.

Ingredients

  • 1kg butternut squash or Japanese pumpkin
  • 1 onion, chopped
  • 420g creamed corn
  • 3 ½ cups chicken stock (look for the option of no added salt)
  • 1 tbsp. butter

Method

  1. Combine pumpkin, onion and butter in a large bowl.
  2. Cover the ingredients and cook on high for 3 minutes in the microwave.
  3. Add chicken stock to the bowl. Then, cover and microwave the mixture for a further 25 minutes.
  4. Puree mixture in blender or processor.
  5. Finally, stir corn into the mixture and serve.

Notes / Tips

Age recommendation: for 9 months and above Disclaimer: this recipe contains dairy. If yourself or your child have allergies or diet restrictions, please consult your healthcare professional for advice.

Nutrition Information

325kJ / 80cal
energy
3g
protein
1g
fat total
1g
saturated fat
3g
fibre
380mg
sodium
325kJ / 80cal
energy
3g
protein
1g
fat total
1g
saturated fat
3g
fibre
380mg
sodium