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Pumpkin Soup with Tasty Cheddar Cheese

Serves 4


  • 750g butternut pumpkin, peeled and chopped
  • 2 onions, chopped
  • 2 cups chicken stock
  • 2 tablespoons lemon juice
  • 1 cup Australian milk
  • salt and pepper, to taste
  • 1 cup grated Australian tasty cheese
  • fresh chives, to garnish
Download Recipe (PDF)


  1. 1. Place the pumpkin, onion, stock and lemon juice in a saucepan and simmer, covered, for 15 minutes or until vegetables are tender.
  2. 2. Puree and return to saucepan.
  3. 3. Add the milk and season to taste. Reheat gently without boiling.
  4. 4. Ladle into soup bowls and sprinkle with cheese and chives.


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