Easy Kid Friendly Pumpkin Soup Recipe with Cheesy Croutons

By Aileen Cox Blundell

This easy pumpkin soup recipe reminds me that Halloween is just around the corner and that means….Jack-O-Lanterns! My little ones love carving their own pumpkins (with my help of course) and getting all messy with it! It’s a double win because did you know that you can also scrape out the inside of the pumpkin and use the flesh for delicious soup! ???????????? Soup and lanterns all in one! 

Pumpkin, an easy and delicious fall treat

Making an easy to digest and delicious kid friendly pumpkin soup is a great way to introduce the new fall flavors into their diet. This soup is filled with nutritional veggies such as pumpkin, carrots, and onions as well as a bunch of herbs and spices to brighten up the dish. And not to mention, the base of the soup is vegan! Just omit the cheesy croutons and you have yourself a wholesome vegan soup recipe made with coconut milk!

How do I give this dish to my baby?

Soup is a great way to get lots of extra veggie goodness into your children especially after school. For babies, serve in a sippy cup or you can soak squares of bread in soup and let your baby pick them all on their own. Messy yes, but soup has so much goodness that it is okay in my book.

This easy, kid friendly pumpkin soup recipe will have your children excited about fall not just for the fun festivities but also the yummy food that it brings.

Easy Kid Friendly Pumpkin Soup Recipe with Cheesy Croutons

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Prep: 10 minutes minutes

Cook: 28 minutes minutes

Total: 38 minutes minutes

Servings: 4 Serves adults and children

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A deliciously creamy pumpkin soup recipe that is warming, easy to make and a delicious lunch recipe for baby led weaning too.

Ingredients

• 2 tablespoons rapeseed oil
• ½ medium pumpkin flesh roughly 1kg
• 2 medium carrots
• 2 medium onions
• 4 cloves garlic
• 3 tablespoons grated ginger
• 2 tablespoons plain flour
• 1.5 litres vegetable stock
• 1 tin full fat coconut milk
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 4 sprigs fresh thyme leaves
• Pepper to season
• Salt for adults only
• Toasted ground Pumpkin seeds
• Sour cream
• Croutons
• Chives
• Chilli Flakes for adults optional

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Method

• Roughly chop pumpkin, carrots and onions, then heat rapeseed oil in a large pot. Sweat the vegetables until they start to soften which will take around 10 minutes, then add the garlic, ginger and cook for a further minute.
• Add the flour making sure to stir well then cook over a medium heat for about 90 seconds.
• Slowly pour in the stock and coconut milk stirring well to prevent lumps, then add the spices, thyme leaves and season. 
• Bring to the boil, then reduce the heat to a simmer and cook for 15 minutes. 
• Using a stick blender, blend until the soup is deliciously smooth. Add more water if needed.
• Serve with toasted ground pumpkin seeds, sour cream, croutons and a sprinkle of chives. For adults add a sprinkle of chilli flakes for a yummy kick!

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