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  • Heat the oil in a large heavy-bottomed pot and gently saute the onion and garlic until tender. Then add the pumpkin, potatoes, celery and carrots. Toss well for a couple of minutes, before adding the stock and seasonings. Bring to the boil and cook for about 20 mins until the vegies are tender.
  • Then add the cauliflower, zucchini, peas and pasta to the pot with more stock, if needed. Taste for seasoning, mix well and cook for about another 8-10 mins until the pasta is ready.
  • Ladle the soup into individual bowls and serve with chopped parsley and parmesan sprinkled on top and good crusty bread on the side.


  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • ½ butternut pumpkin, diced
  • 6-8 chats (baby potatoes), peeled & diced
  • 3 celery stalks, diced
  • 2 medium carrots, diced
  • 3-3½ litres chicken (or vegetable) stock
  • sea salt & freshly ground pepper
  • ½ small cauliflower, cut into florets
  • 2 zucchini, diced
  • 1 cup frozen peas
  • ½ small packet soup pasta
  • chopped Italian parsley
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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