Easy Kid Friendly Pumpkin Soup Recipe with Cheesy Croutons
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
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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