Rustic pumpkin & parmesan soup recipe

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  • 2 brown onion, diced
  • 1 litre vegetable stock
  • 1.5 kg peeled pumpkin, Cracked black pepper cut into chunks
  • 1 cup thickened cream
  • 1 medium sweet potato
  • ½ cup shredded parmesan peeled, cut into chunks cheese
  • 1 large carrot, peeled
  • Oil
How to Make It
  1. Add splash of oil to camp oven, add onions and cook for 2 minutes.
  2. Add pumpkin, sweet potato, carrots and vegetable stock, stir then cover and simmer for 20 minutes.
  3. When all vegetable are soft, roughly mash into a rustic puree then stir through cream and sprinkle with parmesan cheese before serving.

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