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Pumpkin Zucchini Cream

Serves 4


  • 250g pumpkin, peeled and chopped
  • 2 zucchini, sliced
  • 2 cups chicken stock
  • ground black pepper, to taste
  • 1/2 teaspoon dried thyme
  • 1/2 cup Australian skim milk powder
Download Recipe (PDF)


  1. Place pumpkin, zucchini and stock into a saucepan. Bring to the boil and season with pepper and thyme. Simmer gently for 15 minutes or until vegetables are tender. Strain and reserve liquid. Puree vegetables in a blender. Stir skim milk powder into vegetable liquid and add to vegetable puree. Blend until smooth. Reheat without boiling.


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