Pumpkin, rosemary and honey soup

Allergen – None. Gluten, egg, dairy and nut free.
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Bowl of pumpkin and honey soup
g Best choice NF Nut free GF Gluten free EF Egg free DF Dairy free Main meal Snack
Ingredients
Serves
people
Method
  1. Heat the oil in a pot, add the onion and garlic, fry off until just beginning to colour.
  2. Add the pumpkin and continue to sauté for 10 minutes.
  3. Add the rosemary, thyme, stock, pepper and honey, bring to the boil and simmer for 30-40 minutes.
  4. Once cooked, blend to a smooth puree.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

 
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