THE DAIRY KITCHEN
Creamy Pumpkin Soup with Cheesy Noodle Spiders
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
30 MINS
Cooking
45 MINS
A classic pumpkin soup recipe is always essential, but these cheesy noodle spiders are what will get the kids hooked.
Ingredients
olive oil spray1 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 reduced fat milk
Cheesy Noodle Spiders
1/2 x 72g packet 2 minute noodles, cooked without flavouring1/3 cup grated reduced fat cheddar cheese
Handy Tips
Tip: Add some grated parmesan cheese to this soup for a flavour burst!
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.
