“This Pumpkin Soup is my favourite!” exclaimed Mr 6 grabbing his spoon and digging in immediately. How amazing was Mr 6’s reaction to the lunch I served today?! Cue music, trumpets, a marching band and a parade! Ah, isn’t it so great when your kids love eating what you give them. And it’s even better when the dish is vegetable based. But one thing that picky pants Mr 6 does love is soups. So I am loving the weather getting a little cooler so I can serve soups again, especially Mr 6’s favourite Pumpkin Soup.
I think Mr 6 and I have similar taste buds. When I was a kid I hated pumpkin. HATED. Cue dry-retching and down right refusal to eat it. It must have made quite an impression on my lovely Grandmother, who, when I visited her a couple of years ago and stayed for dinner said she remembered how much I did not like pumpkin so had decided not to cook it on my behalf. But I do like pumpkin now.
I remind myself of this when Mr 6 will not even touch roasted pumpkin. Or any food for that matter. I was just the same. In fact I think I did not even eat Pumpkin Soup. But I have learnt to enjoy it. Mostly. I still probably wouldn’t chow down on a bowl of mashed pumpkin. But I have made a lot of progress. And Mr 6 is learning to enjoy pumpkin too. Serve it as Pumpkin Soup – he is there, fighting you for the last spoonful. It’s the same with my Pumpkin and Coconut Muffins (totally delicious by the way). He adores them.
Have you served soup for school lunches before? It really is a great way to get some extra veg in the lunchbox. In those cooler months there is nothing better than a warm lunch and soup is always so comforting and nourishing. There are some really good insulated food jars and lunchboxes on the market and they are great to have for serving soup at school or for your kids to take hot foods to school.
This year we are using an OmieBox that we received from The Bento Buzz. I had been coveting the OmieBox for a long time and am so happy to have this for packing soups this winter. It is such a great lunchbox, fairly deep so it packs quite a bit of food. The pièce de résistance however is the vacuum insulated container, perfect for packing soups and other hot foods.
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Pumpkin Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6-8 servings 1x
- Category: Lunch, Dinner
- Method: Stove top
- Cuisine: Western, traditional
Description
This kid-friendly Pumpkin Soup is creamy, thick and delicious. Perfect for lunch or dinner or fabulous for school lunches in an insulated food jar.
Ingredients
- 1 tbsp olive oil
- 1 onion diced finely
- 1kg pumpkin diced into 1–2cm cubes
- 3 medium potatoes diced into 1–2cm cubes
- 2 cloves garlic crushed
- 1 tsp finely chopped fresh rosemary
- 2 cups vegetable stock
Instructions
- In a large soup pot over a medium heat the oil and saute the onions until softened, around 2 or 3 minutes
- Add the garlic, pumpkin, potato and rosemary and saute for a further 5 minutes stirring regularly so that the mix does not catch. You may need to add small amounts of boiling water if required
- Add two cups of stock and two cups of water, season with salt and pepper and bring the soup to the boil
- Once the soup is at boiling point, turn the heat down to low and simmer for around 30 minutes until the potato and pumpkin have cooked through and are starting to fall apart.
- Remove from the heat and cool slightly, for around 5 minutes
- With an immersion blender, blend until the mixture is smooth
Notes
If cooking in a thermal cooker, reduce the added water by one cup.
I hope your family will enjoy this recipe as much as mine do. It is a great lunch or dinner option. I hope you try this Pumpkin Soup in school lunches. For more ideas for what to pack in school lunches check out my School Lunch Guide. Also if you are not already following me on Instagram, now is a good time! Head on over there and follow now and keep your eyes peeled for your chance to win an OmieBox courtesy of The Bento Buzz.
Until next time, happy lunching!
Bernadette x
Do you think this can be cooked in a crockpot?
I haven’t tried, I would say you could though. It may not be as thick and I really recommend drying off the onion, potato and pumpkin to give the flavour more depth. Bernadette x
If I need 1Kg of pumpkin how many cups does that equal to?
Are you using raw pumpkin? That’s what the recipe calls for. But it’s around 8 cups. Thanks Bernadette
Can you used canned pumpkin instead and mash potatoes?
I have not tried these variations, I would be very reluctant to make with mashed potatoes. The recipe would be best with fresh pumpkin and potatoes. Thanks Bernadette.
Hi again, how do u make veg stock? What special veg u put in them? Do you freeze that too? Thanks in advance.
P.S Your kids are lucky to get such nutritional food made with so much luv.
I buy my stock in the cubes, there a lots of recipes out there for vegetable stock if you wish to make your own though! Happy cooking, Bernadette x
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