1 kg pumpkin, peeled and chopped into chunks
1 tablespoon olive oil
1 brown onion, diced
2 cloves garlic, crushed
1 medium carrot, chopped
1 medium potato, peeled and chopped
1 litre vegetable or chicken stock
1/2 cup milk or cream (optional, for extra creaminess)
Salt and pepper, to taste
For the cheesy toast soldiers:
4 slices of bread
1 cup grated tasty cheese
Butter, for spreading
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook gently for 2–3 minutes until soft and fragrant.
Add the pumpkin, carrot, and potato to the pot and give everything a good stir. (A great job for older kids with supervision.)
Pour in the stock, making sure the vegetables are just covered. Bring to a gentle boil, then reduce the heat and simmer for about 20–25 minutes, until the vegetables are soft enough to mash easily with a fork.
Carefully blend the soup until smooth using a stick blender, or transfer in batches to a regular blender. (An adult job — the soup will be hot!)
Stir through the milk or cream if using, then season with salt and pepper to taste.
To make the soldiers, butter the bread, sprinkle generously with cheese, and grill or toast until golden and melty. Slice into long strips, perfect for dipping.
Ladle the soup into bowls and serve warm with the cheesy soldiers on the side. Tuck in!
Energy: ~280 kcal (1170 kJ)
Protein: 9 g
Carbohydrates: 32 g
Fat: 12 g
Fibre: 4 g
A good source of: Vitamin A, Vitamin C, and dietary fibr
