Pumpkin, rosemary and honey soup

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Allergen – None. Gluten, egg, dairy and nut free.

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g Best choice NF Nut free GF Gluten free EF Egg free DF Dairy free Main meal Snack

Ingredients

Method

Heat the oil in a pot, add the onion and garlic, fry off until just beginning to colour.
Add the pumpkin and continue to sauté for 10 minutes.
Add the rosemary, thyme, stock, pepper and honey, bring to the boil and simmer for 30-40 minutes.
Once cooked, blend to a smooth puree.

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.

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

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