Don't waste those beautiful small pumpkins you use to decorate your house with for Halloween. Make this super tasty and healthy pumpkin soup, with an added special ingredient. This soup is so creamy and delicious you will wonder why you've never tried it before.
1 small pumpkin, peeled & deseeded (can replace for kabocha squash)
1 onion, finely chopped
2 tbsp olive oil
700ml low salt vegetable stock
150ml double cream
4 handfuls spinach
Leftover soup can be frozen for up to two months. Smaller portions can be frozen to be used as a pasta sauce. Suitable for babies from six months old.
Check out the rest of our lunch & dinner recipes.