The cooler weather is best time to prepare soup for the family or just for you! Make it on the weekend an place into freeze containers to make for easy work lunches or dinners during the week!

Carrot & Pumpkin Soup

Serves 4

Prep time 10 minutes

Cooking time 40 minutes


1L Australia’s Own Organic Vegetable Style Stock

1 tbsp olive oil

1 onion, chopped

2 garlic cloves, crushed

700g carrots, peeled and roughly chopped

500g butternut pumpkin, peeled and chopped

300g (1 large) potato, peeled and chopped

20g fresh turmeric piece, peeled and grated or 1 tsp turmeric powder

2 tbsps parsley, finely chopped

1 tsp fresh chilli, finely chopped

2 tbsps sunflower seeds

½ cup Australia’s Own Multi-Purpose Cream

Salt and pepper to season


  1. Heat oil in a large saucepan over medium heat. Add onions and cook for 1-2 minutes, add garlic and stir for 1 minute.
  2. Add carrot, pumpkin, potatoes, turmeric and Australia’s Own Organic Vegetable Style Stock. Bring to the boil. Reduce heat; simmer with the lid on for 30-35 minutes or until vegetables are tender.
  3. Puree soup with a hand blender or in a food processor until smooth and thick. Season with salt & pepper, a swirl of Australia’s Own Multi-Purpose Cream, sprinkle of parsley and sunflower seeds and chilli.

Enjoy with some crusty wholemeal bread!