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Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 480grams pumpkin cubes
- 2 small brown onions, quartered
- 5milliliter 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
Nutrition per serving
1110kJ
Protein
14.9grams
Sugars
14.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This warming pumpkin soup, inspired by Cinderella's carriage, is made even better with cheesy dippers on the side. This easy soup recipe is nutritionally approved and perfect for kids.
Method
Step 1 of 3
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.
Step 2 of 3
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.
Step 3 of 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.
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