10-minute creamy pumpkin soup


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Pre-chopped veg saves on prep time and bacon adds plenty of flavour to classic pumpkin soup.

8 Ingredients

  • 2 x 500g packets frozen pumpkin cubes

  • 1L (4 cups) Massel Chicken Style Liquid Stock

  • 80g (1/2 cup) bought diced bacon

  • 70g (1/2 cup) chopped frozen onion

  • 3 tsp ground cumin

  • 80g feta

  • Roasted lightly salted chickpeas, to serve

  • Fresh lemon thyme, to serve

3 Method Steps

  • Step 1

    Place the pumpkin

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    (2 x 500g packets frozen pumpkin cubes) and stock (1L (4 cups) Massel Chicken Style Liquid Stock) in a large stockpot over high heat. Cover and bring to the boil. Cook for 4 minutes or until the pumpkin is tender.

  • Step 2

    Meanwhile, cook the bacon (80g (1/2 cup) bought diced bacon) in a frying pan over medium-high heat for 3 minutes or until starting to crisp. Transfer the bacon to a plate lined with paper towel to drain. Add the onion (70g (1/2 cup) chopped frozen onion) to the pan and cook, stirring, for 2 minutes or until soft. Add the cumin (3 tsp ground cumin) and cook for 30 seconds or until aromatic.

  • Step 3

    Remove the pumpkin mixture from the heat. Add the onion mixture and use a stick blender to blend until smooth. Ladle among serving bowls. Crumble the feta (80g feta) on top. Sprinkle with the bacon, chickpeas (Roasted lightly salted chickpeas, to serve) and thyme (Fresh lemon thyme, to serve) to serve.

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Nutritional Information

Per serving

  • 291

  • 1217 kj

  • 12g

  • 5.2g

  • 7.2g

  • 15.7g

  • 26.6g

All quantities above are averages

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