Pumpkin Soup with Veggie Minis

Pumpkin Soup with Veggie Minis

Serves 6-8
Prep time: 10 mins
Cooking time: 30 mins


45g butter
2 leeks, sliced
2 celery sticks
1 kg pumpkin, cubed
1L salt-reduced vegetable stock
250ml milk
Sour cream (optional)
Sea salt and freshly cracked black pepper
2 packets Yumi’s Choice Veggie Minis, heated, to serve
Thickened cream and basil leaves, to serve


  1. Melt better in a large, heavy-based saucepan over medium heat.  Add leeks and celery then fry until softened.
  2. Add the chopped pumpkin and stock, season generously.  Cover and simmer for 25 mins or until pumpkin soft.
  3. Purée and then return to boil.  Add milk and gently heat through.
  4. Divide between bowls and serve with a drizzle of cream and heated Veggie Minis and basil.