Ann’s pumpkin soup 4



View Profile

Ann Carson has sent in one of her favourite family recipes, ‘Souped by pumpkin soup’ to be enjoyed by the Starts at 60 community. It looks like a perfect crowd pleaser especially coming into the colder months!


1kg of diced pumpkin
1kg carrots;
1kg of Orange sweet potato;
1kg of red onions;
1kg of diced red capsicum
1 – 2 litres of chicken stock
1 – 2 cups of red lentils

Note: you can swap with any orange or red veggies you like.


  1. Put everything into a large stock pot and cook until early the lentils are squishy
  2. Take off the heat and let it cool for a while
  3. Take a stick blender and a tin of coconut cream and blend everything until smooth and creamy
  4. Season to your taste
  5. This is great to freeze and will last from one season to the next.
  6. I know I’ve stated 1kg for most of the vegies , but seriously the bigger the pot you have, the more you can cook and the more you can freeze for later

If you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us here.

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. Try this quick and easy cauliflower soup.
    1 litre vegetable stock
    11/2 tablespoons olive oil
    1 onion, chopped
    1cauliflower about 1.5 kg chopped
    1/2 cup pouring cream
    salt and pepper’
    nutmeg (to serve)
    Put stock into a saucepan ,cover and bring to boil
    Heat oil over medium heat. Add onion and cook 2-3 minutes. Do not allow to colour
    Add cauliflower and hot stock. Cover and bring to boilover high heat, then boil 10-12 minutes until cauliflower is tender.
    Let soup cool slightly and then blend. Stir in cream , and heat through, season to taste. Serve with a sprinkle of nutmeg.
    Serves 4-6

  2. Has no-one heard of VEGETABLE stock for a vegie soup?
    I would love to order soup when I go out to eat, but usually it is made with chicken stock…. no matter what the soup is. I have issues when I eat any poultry, be it the meat, gravy or even stock.
    One place I went even had a vegie tick for their soup… so supposedly suitable for vegetarians, but it had a chicken stock base?? Consequently, I never have soup when out for dinner – or any gravy. However, it is good to see the cauli soup has a vegie stock – I will definitely try that one. I make my own soups with vegie stock and they taste heavenly.

    1 REPLY

Leave a Reply

Your email address will not be published. Required fields are marked *