Lunch · Recipes

Pumpkin Soup – 63 cents per serve!

One of my all-time favorites, this soup is rich in vitamins, and gentle on the hip-pocket.


1 Butternut Pumpkin

1 Onion

1 clove Garlic

2 Sweet Potatoes

Vegetable stock cube

2 heaped teaspoons Ground Cumin



  1. Fry onion, garlic and cumin in a big stock pot with a little oil until onion is transparent.
  2. Add pumpkin and potato and stir (so vegetables are coated with the spice mixture)
  3. Reduce heat to lowest setting (simmer) and add 1 litre of water (with stock cube dissolved in it)
  4. Cook with the lid on for 1 hour
  5. Remove from heat and purée the soup (I use a bar mix)
  6. Season with salt and pepper
  7. Allow for soup to cool (I place the pot in the sink filled with cold water – I tend to get impatient at the part)
  8. Divide into sandwich bags
  9. Freeze
  10. Take one sandwich soup bag out each morning to defrost, ready for a scrumptious lunch!

The cost breakdown: (prices as at 30/04/16)

Pumpkin $1.93 (@ $0.69 per kilo)

Onion $0.73 (@ $3.49 per kilo)

Sweet Potato $3.61 (@ $2.20 per kilo)

(Spice and stock cube I already had in the pantry)

Total: $6.27

Number of servings soup made = 10

Cost per serving = 63 cents

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