Recipes/

Pumpkin soup

Early childhood services OSHC
Serve this warm soup with a slice of wholemeal bread to make a wholesome lunch.
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a bowl of pumpkin soup on top of a blue and yellow napkin
V Vegetarian NF Nut free FS Fish and shellfish free EF Egg free Baby friendly Main meal Snack
Ingredients
Serves
people
Method
  1. Cook onion and garlic in oil on low heat until soft.
  2. Add pumpkin, red lentils and stock.
  3. Bring to the boil. Reduce heat and simmer until pumpkin and lentils are tender.
  4. Blend until smooth.
  5. 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.
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Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

 
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