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  • Baby friendly
  • Main meal
  • Snack

Pumpkin soup

Egg free EF
Nut free NF
Vegetarian V

Ingredients

Serves 6 people
  • Olive or canola oil – 1 tbs
  • Onion, finely diced – 1 medium
  • Garlic, crushed – 1 clove (5g)
  • Pumpkin, skin and seeds removed, diced – 1kg
  • Red lentils, washed and drained – 3/4 cup (120g)
  • Salt reduced vegetable stock – 1L
  • Natural yoghurt – 1/4 cup
  • Wholemeal bread – 6 slices

Method
  1. Cook onion and garlic in oil on low heat until soft.
  2. Add pumpkin, red lentils and stock.
  3. Bring to the boil. Reduce heat and simmer until pumpkin and lentils are tender.
  4. Blend until smooth.
  5. Serve soup with a spoon of natural yoghurt and a slice of wholemeal bread.
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