Pumpkin Soup

Pumpkin Soup

Serves 6

1 tablespoon olive oil
1 onion
1kg Kent pumpkin
½ teaspoon ground cumin
⅓ cup yellow split peas
1 litre vegetable stock, salt reduced
1 x 400g can reduced fat evaporated milk


  1. Finely dice onion. Peel and chop pumpkin. 
  2. Lightly spray a large pot with oil. Add onion and sauté until soft. Add cumin and cook, stirring, for 30 seconds.
  3. Add pumpkin, yellow spilt peas and stock, stir to combine. Cover and bring to the boil.
  4. Reduce heat and simmer for 25 minutes or until the pumpkin and spilt peas are tender. Stir though evaporated milk.
  5. Blend using a food processor or stick mixer, until soup is smooth and creamy.

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