updated August 2011
Not many kids like chunky vegetables, but children need nutritious food to develop healthy bodies and sound minds. Encourage them to eat healthy food with this delicious pumpkin soup recipe. All parents know that fruits and vegetables provide a source of highly important vitamins and fiber, but they also know that some children can’t bear he thought vegetables.
This is understandable because kids’ taste buds haven’t fully developed and have to be trained. Offer your kids new food to try instead of foods they crave for. Place morsels of healthy food on their plate next to things they love. Tell them they get just a teeny weenie bit because this food is so special. Involve them in the process. Let them choose and weigh the vegetables in the supermarket. Older children can help to cut the vegetables. In no time fussy eaters will become connoisseurs.
How to Make Vegetables Attractive
Pumpkin soup becomes a fiber booster when carrots and tomatoes are added. Unfortunately, many kids shun soup. Restricting food, giving rewards and piquing curiosity are ways to make certain foods more desirable. Two or three days before you plan to eat pumpkin soup, start telling a story about Queen Beatrix of the Netherlands. She always eats orange soup because her family name is Orange.
She prepares the soup herself in the royal kitchen using a royal soup pot stirring it with a royal spoon. When the soup is deep orange and velvety, she puts on her crown, sits at the table and eats her soup with a gold spoon. Make the story as long or as short as you like. Make (or buy) paper crowns, buy ‘gold’ spoons. Tell your kids that you are now going to try and make Queen Beatrix Soup Pumpkin Soup. This soup is so special that they can eat it only on Sundays and only when they are wearing a crown and using a special spoon. And then watch them savor it.
Easy Pumpkin Soup Recipe for Kids
Ingredients
- 1 kg / 2 lb slice of pumpkin
- ½ liter / 1 pint chicken stock
- ½ liter / 1 pint milk
- 2 medium carrots
- 2 medium tomatoes
- salt or sea salt to taste
Method
- Peel the pumpkin and carrots remove skin and seeds from the tomatoes
- If in a hurry, open a can of already pureed pumpkin
- Chop up pumpkin, tomatoes and carrots
- Put them into a saucepan with the chicken stock and cook until tender, about 20 minutes
- Puree all in a blender and add the milk
- Add salt to taste
- Use vegetable stock cubes or vegetable stock kept from previous boiling of vegs instead of chicken stock for vegetarians
Freshly ground black pepper and dash of marsala wine make this pumpkin soup a favorite with adults who don’t like chunky vegetables. Wash down with homemade ginger beer.
This pumpkin soup is velvety and creamy and has a rich orange color. You can use broccoli instead of pumpkin for a green vegetable soup. Tell a story about a Royal frog instead of Queen Beatrix and expand your kids’ mind as well as their food repertoire.
Marianne Crone - Marianne is a retired teacher of English and started her writing career writing text books. She started writing about her travels after ...
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