Pumpkin Soup

After reading the story: Pumpkin Soup by Helen Cooper, the children in Year 2 had a go at making their own Pumpkin Soup. The children had to apply their previously learnt skills on Instruction Writing in Autumn Term 1 to know where to find the information they needed when following the recipe for Pumpkin and Lentil Soup. The children were able to locate all of the ingredients and equipment from the ‘You Will Need’ list and they then followed the bossy verbs in the method. The children were exceptionally good at peeling and chopping and showed great perseverance especially when peeling the potatoes and cutting up the onions when their eyes were watering. 

 

We discussed how our soup would taste different to the one in the story as we added more variety of vegetables (leeks, carrots, potatoes and onion) and some stock and herbs (cumin and coriander) for extra flavour. Unlike the characters in the story, we all worked very well together and everyone showed excellent turn taking.

To go with our soup, we also baked our own bread. We made three different varieties: wholemeal, white and gluten free. The children then added sesame seed and pumpkin seeds on top of the bread - they all looked delicious.  

At the end of the day, all of the children got to try the soup that they had made with a crusty bread roll of their choice. Not everyone liked the soup but everyone tried it and many were asking for more! We made a gluten free soup for some of the children with intolerances/ allergies by omitting the stock and lentils – this way everyone was included.

When the classes weren’t participating in the cooking activities, they created pumpkins in the style of Romero Britto. The children’s work is up on display in their classrooms already and is so effective. 

Thank you Year 2 for such a ‘Sparkling’ day and to Mrs Leeman for helping to lead the day with myself, Mrs Hughes.

Pumpkin and Lentil Soup

You will need:

Ingredients:

1 dessertspoon of sunflower oil

1 onion

1 medium leek

1 carrot

1 teaspoon of ground cumin

1 teaspoon ground coriander

1 tablespoon tomato puree

500g pumpkin (you can use Butternut Squash if Pumpkin no longer available)

150g red split lentils, rinsed

1.2 litres or 1200ml of hot vegetable stock

Equipment:  
chopping board, knife, peeler, saucepan, sieve, teaspoons, tablespoons, weighing scales, measuring jug, hand blender, wooden spoon, ladle.

Method:

  1. Peel and then chop the onions, leeks, carrots, pumpkin and potatoes.
  2. Heat the oil in the pan and cook the onions, leek & carrot until soft.  
  3. Stir in the ground cumin, coriander & tomato puree add the pumpkin, potato, red lentils, and vegetable stock.
  4. Bring to the boil, cover and simmer for about 30 minutes, stirring occasionally.
  5. Remove from the heat when cooked.
  6. When cool enough puree the soup with a hand blender and serve into bowls using a ladle.

 

Now you can enjoy your lovely Pumpkin Soup.