Pumpkin soup

This recipe makes delicious butternut pumpkin soup with a rich, sweet taste your children will love. Full of nutrients and flavour, it makes a perfect snack or light meal.

Preparation time: 15 minutes Cooking time: 40 minutes Difficulty rating: Easy

Ingredients

Makes 10 serves

• 1 large butternut pumpkin (about 1.5kg)
• 2 cloves garlic
• 1 onion
• 1 tbsp butter
• 1 litre vegetable stock
• Pinch nutmeg
• Pinch salt and pepper

Method

1. Peel and mince garlic.
2. Peel and dice red onion.
3. In a large pot, sautee garlic and onion in a little butter until fragrant but not brown.
4. Add stock and put pan on medium-low heat.
5. Wash and peel butternut pumpkin. Remove the seeds with a spoon and dice the pumpkin into cubes.
6. Add pumpkin to pot and leave to cook in the pan (without a lid) for 30 mins with occasional stirring.
7. Use a food-processing wand to puree the soup.

Tips

• This thick hearty soup is perfect served with crusty bread for dinner or as a warm breakfast.
• Other varieties of pumpkin may be used, but butternut is quick and easy to peel with a peeler and easy to cut as it is softer than other varieties. It also has a sweet rich taste which children may prefer.
• Babies, kids and adults alike will love this recipe. If doing this recipe just for baby, you can either:
  • use only ½ litre of stock and make it into more of a mash than soup; or
  • add rice cereal to thicken the soup into a pumpkin puree.

Nutritional content

Nutritional analysis per 215 gram serve:

References

1. AusNut. Nutrient Database. 2007. (cited 27 April 2012). Available from: URL Link