Pumpkin soup
Serve this warm soup with a slice of wholemeal bread to make a wholesome lunch.
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V
Vegetarian
NF
Nut free
EF
Egg free
Baby friendly
Main meal
Snack
Ingredients
Serves
people
Method
- Cook onion and garlic in oil on low heat until soft.
- Add pumpkin, red lentils and stock.
- Bring to the boil. Reduce heat and simmer until pumpkin and lentils are tender.
- Blend until smooth.
- Serve soup with a spoon of natural yoghurt and a slice of wholemeal bread.
Allergy modifications
- For a milk protein free and lactose free option serve the soup without yoghurt.
- For a gluten/wheat free option, use gluten free stock and serve with gluten free bread (check for soy if necessary).
- Check stock for sources of soy.
Each serve provides
| Benefit | Children’s serves |
|---|---|
| Vegetables | 2 children’s serve |
| Meat/alternatives (lentils) | ½ children’s serve |
| Grains (bread) | 1 children’s serve |
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
Early childhood services
OSHC
Allergy Friendly
+1
SF
NF
LF
GF
EF
DF
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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