Pumpkin Soup

This thick and creamy pumpkin soup will warm your heart.


  • 1 1/2 cups water
  • 1/2 tsp Massel salt-reduced stock powder
  • 1 1/2 cup of butternut pumpkin, cut into small cubes
  • 1/4 of an onion, finely diced
  • 1 tsp of minced garlic
  • 1 tsp minced ginger
  • 2 tsp mixed dried herbs
  • 1/4 cup fresh herbs – eg basil, coriander, parsley (not essential but a tasty addition)
  • 1 slice of wholemeal bread for croutons (use GF bread for GF option)


  1. Place all the ingredients except the fresh herbs and bread into a saucepan and bring to the boil, then let simmer until the pumpkin is very soft and the lentils have disintegrated.
  2. Stir vigorously (but carefully) to turn the pumpkin into a puree.
  3. Stir in chopped fresh herbs and season to taste.
  4. Toast the bread and chop into small squares.
  5. Serve the soup in a bowl topped with the croutons.
LunchDinnerSoupGluten FreeSugar FreeLow Fat

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