Pumpkin Soup


  • 400g pumpkin, peeled and cut into small chunks
  • 1 zucchini, chopped
  • 1 large onion, finely diced
  • 1 large potato, peeled and diced
  • 1 litre chicken or vegetable stock
  • 1-2 tablespoons of natural low fat yoghurt


Approx 30-45 min. Serves 4

  1. Combine pumpkin, zucchini, onion, potato and stock in a large pot. Cover and cook over gentle heat for 30 minutes, or until vegetables are tender.
  2. Remove from heat and puree in a blender or mash using a fork or potato masher.
  3. Stir through yoghurt and serve hot with a wholegrain or wholemeal bread roll or toast.

Cooking Hints

  1. Serve with a crusty bread roll with melted low fat cheese on top.
  2. Try other vegetable soup recipes such as minestrone, tomato or potato and leek.

Family Eating Tip

Make it easy for your child to participate in a meal by providing some food that he or she likes in combination with a less preferred food.

Page last updated on: 17 Sep 2019