Foodie Fridays: Pumpkin and vegetables soup pasta

I discovered O really likes soupy stuff, so here’s an easy and healthy recipe for toddlers alike.

Pumpkin and vegetables soup pasta

100g chopped beef (can replace with chicken)

250g pumpkin (I prefer using Jap pumpkin because of the sweetness)

250g macaroni pasta

1 finely chopped leek (use only the white part)

A handful of baby tomatoes, chopped

A handful of broccoli, chopped (or any other leftover vegetables you may have in the fridge, celery, carrots, corn)

500 ml chicken stock+ 500ml water (You can also use a whole litre of chicken stock but I prefer a somewhat diluted taste)

15 g butter

Pinch of black pepper for taste

 

Method:

1. Cook and drain pasta. Set aside.

2. Pour enough chicken stock into saucepan to cover the pumpkin. Bring to boil and let cook for 10 mins or until tender.

3. Remove pumpkin and stock from saucepan to set aside. Melt butter on low heat and add leek to saute for 2 mins. Add broccoli and baby tomatoes and stir fry on medium heat until cooked and add beef, stirring until cooked. Pour in pumpkin and stock and add in the rest of the chicken stock with water. Bring to boil and let it simmer for another 3 minutes before adding pasta. Sprinkle on pepper and allow to cool before serving. (This recipe makes 5-6 servings for my 20 month old)

 

As there’s already salt content in the chicken stock, I don’t add additional salt but you can do it if you prefer a stronger taste.

 

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