{"id":18477,"date":"2025-02-28T15:34:05","date_gmt":"2025-02-28T05:34:05","guid":{"rendered":"https:\/\/busybeesau.wpenginepowered.com\/?page_id=18477"},"modified":"2025-02-28T16:32:41","modified_gmt":"2025-02-28T06:32:41","slug":"healthy-pumpkin-soup-recipe","status":"publish","type":"page","link":"https:\/\/www.busybees.edu.au\/family\/menu\/healthy-pumpkin-soup-recipe\/","title":{"rendered":"Healthy Pumpkin Soup with Fresh-Baked Damper"},"content":{"rendered":"\t\t
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Healthy Pumpkin Soup with Fresh-Baked Damper<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Prep time (for 10 serves): 25 minutes. Cook time: 45 minutes.<\/strong><\/span>
Per child, this recipe provides: 1+ serves of veggies and 1 serve of meat alternative.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ingredients:<\/h2>
  • 1.20kg Pumpkin, jap or butternut<\/li>
  • 1 Brown onion<\/li>
  • 1 tbsp Vegetable oil<\/li>
  • 2 tsp Garlic, minced<\/li>
  • 1 Celery stalk<\/li>
  • 4 Carrots<\/li>
  • 1 tbsp Cumin, ground<\/li>
  • 1\u20443 tsp Ginger, minced<\/li>
  • 850g Butter beans, canned<\/li>
  • 5 cups Vegetable stock, salt reduced<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Damper ingredients:<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • 1 cup Self raising flour\u00a0<\/li>
    • \u00bd tsp Salt<\/li>
    • 25g Butter, chilled and cubed<\/li>
    • \u00be cup Milk, full cream<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Healthy\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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      Method:<\/h2>
      1. Peel and dice onions and pumpkin. Wash and dice carrots and celery.<\/li>
      2. In a saucepan over medium heat, add oil and onion, then fry until translucent.<\/li>
      3. Add garlic, celery and pumpkin, then cook for 4\u20135 minutes until pumpkin is slightly browned.<\/li>
      4. Add carrots, ginger and cumin, then cook for a few minutes before adding vegetable stock and drained butter beans.<\/li>
      5. Bring to a boil, reduce to a low heat and cover with a lid. Simmer for approximately 45 minutes.<\/li>
      6. Remove from the heat. Blend until smooth with a blender, food processor or stick blender. If too thick, add additional vegetable stock.<\/li>
      7. Return the soup to the saucepan. Keep warm until serving.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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        Damper method:<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        1. Preheat the oven to 190\u00b0C fan forced.<\/li>
        2. Mix flour and salt in a large bowl. Add butter and rub into the flour with the tips of your fingers, until it resembles fine crumbs.<\/li>
        3. Stir in milk with a round blade knife (butter knife) to make a soft, but not sticky dough.<\/li>
        4. Turn out onto a lightly floured work surface and shape into soft, smooth balls.<\/li>
        5. Place dough balls on baking trays and flatten gently to make a flat circle about 17cm across. Cut a deep cross in the dough and brush lightly with milk.<\/li>
        6. Bake for 30 minutes at 190\u00b0C until golden brown.<\/li>
        7. Remove from oven and transfer to a wire cooling rack. Slice into small pieces.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          To serve:<\/strong><\/span> Serve pumpkin soup in large bowls, ready for individual serving within each room.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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          Allergen alternatives:<\/strong><\/span>
          For gluten free, use gluten free self raising flour.
          For dairy free, use rice milk and replace butter with Nuttelex \u2018Buttery\u2019.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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          Prep time (for 10 serves): 25 minutes. Cook time: 45 minutes.Per child, this recipe provides: 1+ serves of veggies and 1 serve of meat alternative. Ingredients: 1.20kg Pumpkin, jap or butternut 1 Brown onion 1 tbsp Vegetable oil 2 tsp Garlic, minced 1 Celery stalk 4 Carrots 1 tbsp Cumin, ground 1\u20443 tsp Ginger, minced […]<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":14682,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-18477","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.busybees.edu.au\/wp-json\/wp\/v2\/pages\/18477","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.busybees.edu.au\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.busybees.edu.au\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.busybees.edu.au\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.busybees.edu.au\/wp-json\/wp\/v2\/comments?post=18477"}],"version-history":[{"count":0,"href":"https:\/\/www.busybees.edu.au\/wp-json\/wp\/v2\/pages\/18477\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.busybees.edu.au\/wp-json\/wp\/v2\/pages\/14682"}],"wp:attachment":[{"href":"https:\/\/www.busybees.edu.au\/wp-json\/wp\/v2\/media?parent=18477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}