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  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1/2 tsp ginger, grated
  • 200 g peeled pumpkin, diced
  • 150 g peeled sweet potato, diced
  • 45o ml chicken stock


  • 2 slices of white bread
  • Olive oil
  • Salt and Pepper


  1. Heat the oil in a saucepan.
  2. Add the onion and ginger and fry for 3 minutes.
  3. Add the diced potato and squash and coat the mixture.
  4. Fry for 2 minutes, then add the stock. Bring up to the boil, then simmer for 15 minutes. Whiz using a hand blender until smooth.
  5. To make the croutons, stamp 4 stars out of the white bread using a star cutter. Lightly brush with a little oil on both sides.
  6. Put the croutons on a baking sheet, grill on one side then sprinkle with the cheese and grill on the other side until golden. Serve on top of the soup.
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