Healthy Pumpkin Soup Recipe

Blog Image for article Healthy Pumpkin Soup Recipe

We love eating in season, eating for ease and reminding ourselves that in some instances, oldies are goodies! Pumpkin is coming up cheap as a summer vegetable (that also happens to be a fruit by definition) and we absolutely love it. When you buy a fresh pumpkin, it's more economical to buy whole.

So, let's put it to good use!

A great one-pot wonder, the entire family can eat this simple pumpkin soup recipe packed full of goodness. Serve with grainy bread and some rockets to fill it out as a main, take to work, send to childcare, or pop it in the freezer for a rainy day.

Ingredients

  • 1 whole butternut squash pumpkin, skinned and cut into 2 x 2cm cubes
  • 1 large sweet potato, skin left on, cut into small 2 x 2cm cubes
  • 2 leeks, washed and sliced thinly – only leaving coarse green tops
  • 2 tablespoons grated or finely sliced ginger, with skin on 1 brown onion, roughly chopped
  • 1 tablespoon of butter or margarine
  • 1 tablespoon of olive oil (or any oil of your choice)
  • 8 cups of chicken stock or vegetable broth (if you do not have stock just use water)
  • Cracked pepper
  • Fresh rocket, grain bread and parmesan to serve

Method

  1. Heat butter in a large heavy-based pot. Add leeks. 
  2. Let cook for 2 minutes and add in oil, onion and ginger. Cook until leek and onion is soft.
  3. Add all of the pumpkin and sweet potato, stir through the leek mix and let cook on medium heat for 2 minutes.
  4.  Add the stock, stir through, cover and bring to the boil.
  5. Once boiled, lower to simmer and let cook for 10-15 minutes until the vegetables are soft.
  6. Add cracked pepper and turn off the heat. Stir through pepper and let the soup mix cool slightly before blending with a hand wand.
  7. Serve this easy pumpkin soup with fresh baby spinach or rocket and parmesan and grainy toast, or freeze in portions for a rainy day.
  8. One serve of this easy pumpkin soup recipe is 1 - 1 1/2 cups.

 

There are different variations of pumpkin soup recipes. Some used canned pumpkin puree or scooped soft pumpkin flesh instead of using a whole pumpkin, or roasted fresh pumpkin for maximum pumpkin flavor. Others also add in full-fat coconut milk for that delicious, creamy pumpkin soup, or maple syrup for added sweetness. Feel free to get creative when you make pumpkin soup and enjoy that absolutely delicious bowl of healthy goodness.

This pumpkin soup for kids recipe was developed by Tanya Nagy founder of Bite NutritionIf you would like a copy of Tanya's recipe books, head to her website and use the code ‘CareforKids'. Each user will receive a ‘buy one get one free' offer on the books – either fruit or veg or both. 

Use this code twice per order but keep in mind, you may only use it once per customer!

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