Cinderella's Soup

This recipe puts a new spin on old favourite. It’s pumpkin soup – with a twist


  • 4 golden nugget pumpkins
  • 500g potatoes, peeled, roughly chopped
  • 1 cup frozen peas
  • 3 cups hot chicken stock
  • 1 x 125g camembert cheese
  • Seasoning, to taste


  1. Cut a lid from each pumpkin and carefully scoop out seeds without piercing shell.
  2. Cook potatoes and peas in seasoned stock. Cool and puree.
  3. Stir chopped camembert into soup and pour into pumpkin shells. Replace lids.
  4. Wrap each pumpkin securely in MONO Foil and place in a baking dish.
  5. Bake pumpkins at 180 degrees C for 1 hour or until the skin is just tender. Do not overcook.
  6. Carefully remove MONO Foil and place pumpkins in soup bowls or on plates. Serve with warm crusty wholemeal rolls.

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