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.
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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.
Copyright © State of Victoria 2025.