Pumpkin Soup

Pumpkin Soup

In the spirit of Halloween, please enjoy our spookily delicious pumpkin soup!


Unit Serve 30 Serve 50
Onion, fine dice gms 600 1
Garlic, crushed gms 18 30
Carrot, fine dice gms 360 600
Celery, fine dice gms 180 300
Leek, fine dice gms 180 300
Sweet Potato, skin on, diced gms 600 1
Potato, peeled, diced gms 600 1
Pumpkin, peeled, diced kg 1.5 2.5
Margarine gms 90 150
Stock, chicken or vegetable ltrs 5.4 9
Milk ltrs 1.8 3
Parsley, chopped to serve
Cream, thickened to serve


  1. Sweat onion, garlic, carrot, celery, leek, sweet potato, potato and pumpkin in margarine.
  2. Cook out for a few minutes.
  3. Gradually mix in stock and bring to the boil.
  4. Simmer for 1 hour. Add milk and bring back to the boil.
  5. Blend until smooth and garnish with parsley and a dollop of cream.





Healthy Choices Suitable for healthy choices.


Vegetarian Diet Choose vegetable stock.


Fortified Stir through extra butter. Sprinkle with cheese before serving. Serve with an extra dollop of cream.


Gluten Free Stock may contain gluten; choose gluten free stock.


Diary Free Replace margarine with dairy free margarine. Replace milk with soy milk or coconut milk. Omit cream.



Suitable to be pureed. Serve without parsley.

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