CAM 004244 05 CRS WEBSITE STILLS_1600x550px_v12CAM 004244 05 CRS WEBSITE STILLS_1600x550px_v12 CAM 004244 05 CRS WEBSITE STILLS_1600x1357px_v12

Easy Plant-based Pumpkin Soup Recipe

Good source of dietary fibre, Vitamin C, folate and Vitamin A.
Source of potassium.
More than 2 serves of veggies per serving.

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 30MINS

1 brown onion, chopped

1kg pumpkin peeled and chopped

4 cloves garlic, skin on

2 tbs olive oil

1L (4 cups) Campbell’s Real Stock Vegetable

Chopped chives, to serve

STEP 1 Pre-heat oven to 220°C/200°C fan forced. Line an oven tray with baking paper. Place pumpkin, onion and garlic on the tray, drizzle with olive oil and roast for 20 mins until softened.

STEP 2 Place roasted pumpkin, onion and garlic (skin removed) in a medium saucepan. Add Campbell’s Real Stock Chicken. Bring to the boil, simmer for 5 mins.

STEP 3 Using a stick blender or food processor puree soup until smooth.

STEP 4 Ladle soup into bowls and garnish it with chives.