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
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
- Peel and mince garlic.
- Peel and dice red onion.
- In a large pot, sautee garlic and onion in a little butter until fragrant but not brown.
- Add stock and put pan on medium-low heat.
- Wash and peel butternut pumpkin. Remove the seeds with a spoon and dice the pumpkin into cubes.
- Add pumpkin to pot and leave to cook in the pan (without a lid) for 30 mins with occasional stirring.
- Use a food-processing wand to puree the soup.
- 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 analysis per 215 gram serve:
|Total fat||4.01 g|
|Saturated fat||1.87 g|
|Total sugars||9.13 g|
- AusNut. Nutrient Database. 2007. (cited 27 April 2012). Available from: URL Link