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Creamy Pumpkin and Cannellini Soup

Serves 2


  • 500g peeled and chopped pumpkin
  • 1 small onion, chopped
  • 1 x 310g can butter beans canellini style, drained and rinsed
  • 1 cup chicken stock
  • 1 cup Australian milk
  • salt and pepper to taste
  • chopped fresh parsley
Download Recipe (PDF)


  1. Place pumpkin, onions, beans and stock into a saucepan. Simmer covered until the pumpkin is soft. Place in a blender and puree until smooth or push through a coarse seive with a wooden spoon. Return mixture to saucepan, add milk and heat through. Season to taste. Serve garnished with parsley and accompany with lightly buttered wholemenal rolls.
  2. N.B. Add a little extra milk if a thinner soup is desired.


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