Creamy Pumpkin Soup with Cheesy Noodle Spiders
4Serves
EasyDifficulty
30 MINSPreparation
45 MINSCooking
A quick classic kid-friendly lunch, to warm bellies young and old.
Ingredients
olive oil spray
1 onion, chopped
1 stick celery, chopped
500g pumpkin, peeled and chopped
1 potato, peeled and chopped
1 large carrot, peeled and chopped
1 bay leaf
750ml reduced salt vegetable or chicken stock
1 cup milk
1/2 x 72g packet 2 minute noodles, cooked without flavouring
1/3 cup grated cheddar cheese
1 onion, chopped
1 stick celery, chopped
500g pumpkin, peeled and chopped
1 potato, peeled and chopped
1 large carrot, peeled and chopped
1 bay leaf
750ml reduced salt vegetable or chicken stock
1 cup milk
1/2 x 72g packet 2 minute noodles, cooked without flavouring
1/3 cup grated cheddar cheese
Method
- Heat a stock pot over medium heat and spray with oil. Add the onion and celery and cook gently without colouring for 5 minutes. Add the pumpkin, potatoes, carrots, bay and stock. Cover and simmer for 30 minutes or until the vegetables are tender. Puree, then stir through milk.
- Use kitchen scissors to roughly snip noodles into short lengths, toss with cheese and divide into 4 piles on a baking paper lined tray. Bake at 200°C for 10 minutes or until crisp and golden. Cool.
- For serving, warm soup gently without boiling. Serve warm in mugs with Cheesy Noodle Spiders.
Handy Tips
Tip: Add some grated parmesan cheese to this soup for a flavour burst!
Add soup to a thermos or insulated food jar for a warm winter meal for kids.