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Asparagus Pumpkin Creme

Serves 4


  • 2 1/2 cups chicken stock
  • 350-400g peeled pumpkin, roughly chopped
  • 1 x 310g can asparagus tips, undrained
  • 1/2 cup Australian milk powder
  • freshly ground black pepper, to taste
  • 1 tablespoon chopped parsley
Download Recipe (PDF)


  1. Cook pumpkin, covered, in stock until tender. Drain and reserve liquid. Puree pumpkin and asparagus until smooth. Return to saucepan. Add milk powder and seasonings and stir until dissolved. Reheat without boiling and serve immediately.

Nutritional Information

Nutrients per serve:
Energy (kj) 435
Protein (g) 8.3
Fat, Total (g) 1
Sodium (mg) 0
Calcium (mg) 189
Iron (mg) 0


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