Easy Pumpkin Soup with Cheesy Dippers
Prep time
10
Cook time
50
Serves
4
This warming pumpkin soup is made even better with cheesy dippers on the side. This easy soup recipe is nutritionally approved and perfect for kids.
Recipe courtesy of Woolworths.
Ingredients
Ingredients
480g pumpkin cubes
2 small brown onions, quartered
5ml olive oil cooking spray
4 cloves garlic
1 cup salt-reduced vegetable stock
2 cup lite milk
2 slices wholegrain sourdough bread
1/2 cup shredded mozzarella
3/4 cup light Greek-style yoghurt
2 small brown onions, quartered
5ml olive oil cooking spray
4 cloves garlic
1 cup salt-reduced vegetable stock
2 cup lite milk
2 slices wholegrain sourdough bread
1/2 cup shredded mozzarella
3/4 cup light Greek-style yoghurt
Method
1
Preheat oven to 220°C/200°C fan-forced. Grease and line 2 baking trays with baking paper. Place pumpkin and onion on 1 tray. Lightly spray with oil. Wrap garlic in foil and place on same tray. Bake for 35 minutes or until pumpkin and onion are golden brown on edges.
2
Place stock and milk in a large saucepan over medium-high heat. Bring to a simmer, stirring occasionally. Remove pan from heat. Add pumpkin, onion and garlic. Using a stick blender, blend until smooth. Season with pepper.
3
Place sourdough on remaining tray. Sprinkle with mozzarella and season with pepper. Bake for 10 minutes or until cheese and bread are golden brown. Halve bread lengthways. Divide soup among bowls, top with yoghurt and serve with cheesy dippers.
Enjoy! 🥄
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